Thursday, April 23, 2015


If you have never tasted homemade nut milks before, you are seriously missing out on some of life's yumminess. They taste nothing like the store brought ones (which really should make you wonder what kind of process those go through). They are velvety in texture, and have a super fresh flavor. Some nuts require to be strained through a milk bag, but cashews don't. They are one of my favorite beverages by far and taste ridiculously good with in a bowl of cereal or granola topped with fresh fruits!

Don't be intimidated, as I used to be when trying new techniques or ingredients. Really, trying new things is the best part about cooking. This is just as easy as making a smoothie, and it only requires 5 INGREDIENTS!!! That's right, as easy to make as can be, and it tastes heavenly. I still don't know why people bother buying nut milk from the stores. I promise you that you will be addicted the second that you savor it!

It is recommend to soak the cashews in water from 2 hours to overnight. The reason being is that nuts have enzyme inhibitors, and soaking the nuts neutralizes them. It also makes the proteins more readily available, and encourages the growth of healthy enzymes crucial for healthy digestion.
It is not going to change anything to the recipe to soak them or not, but it adds benefits to your health. I have many times been in a hurry and skipped that part, but ideally soaking raw nuts before use is best.

I am giving you a recipe for vanilla cashew milk, which is delicately flavored and sweetened, but if vanilla is not your thing, you can skip it. Same goes with the dates; you can use less if you want more of a neutral flavored milk. I personally find that this amount of vanilla and dates brings out the best flavors, but I understand that everyone's taste buds are different, so be my guest and skip those if they are not your thing.

I am also providing you with a cashew cream recipe. It is pretty basic and simple, but it makes for a great replacement for dairy cream in recipes. I have made creamy pasta with it, creamed soups, and all sorts of other yummy food. Have fun trying it as a substitute next time you see a recipe using dairy or even soy cream. You will be pleasantly surprised with the results.

Let's get the blender ready for some yummy dairy alternatives.



For the vanilla cashew milk:

1 cup of raw cashews, ideally soaked in water for 2 hrs to overnight
1 tablespoon of coconut oil
3 dates, pitted (if they are not soft, soak in warm water for 30 minutes)
1 teaspoon of vanilla essence
1/4 teaspoon of cinnamon powder
3 1/2 cups of water

For the cashew cream:

1 cup of raw cashews, ideally soaked in water for 2 hrs to overnight
1 cup of water

Preparation (same method for both recipe) : 

In a high speed blender, blend all of the ingredients together until extremely smooth.
Keep refrigerated in a jar for up to 6 days.
Blend well before using as the water tends to separate.

These recipes will make:
4 cups (1 liter) of vanilla cashew milk
1 1/2 cups of  cashew cream

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