Step aside almond milk. There’s a new non-dairy sheriff in town and it’s name is cashew milk. Y’all be cool.
OK, all movie jokes aside I’m in love with cashew milk. It’s sweet, it’s creamy and the cashews break completely down in the blender so there is virtually no waste to strain out. It’s great in coffee, tea, cereal, you name it.
- Excellent dairy substitute for those who are lactose intolerant.
- Good source of protein, iron, magnesium and vitamin K.
Creamy Cashew Milk
- 1/2 cup Raw cashews
- 3 cups Filtered water
- Combine cashews and water in a 1 quart glass jar and let sit on the counter for 6 hours. Drain & rinse.
- 2 cups Filtered water
- 1/2 cup Soaked cashews
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Sea salt
Place 2 cups water, soaked cashews, vanilla extract and sea salt in a blender and blend for one minute.
Strain through a fine mesh sieve.
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.