Delicious, creamy sugar-free cashew milk!
Vegan milk is best when it’s homemade to ensure it’ll be free from preservatives, like carrageenan – an additive that’s in most store bought milk, and is harmful to our health if consumed regularly.
Vegans and dairy-free milk drinkers have many options when deciding which plant based milk to go. Everyone and their sister talks about almond milk (btw, if you didn’t already know, store bought almond milk barely even has any almonds in it – fact.), and ofcourse everyone’s tried soy milk, which I can’t stand…soy gross! There’s hazelnut milk, hemp milk, coconut milk, rice milk, quinoa milk, and omy favorites oat milk. But now my favorite milk may have a competitor. Cashew milk!
Cashew milk is super creamy and oh so delicious. It looks like almond milk, and has a similar smooth rich consistency, only it’s a bit thicker and creamier, and IMO it tastes so much better!
Cashews are a great source of protein with 5 grams of protein in just 2 tablespoons. These yummy nuts are antioxidant rich, and contain a ton of heart healthy fats. Great for spoonies and anyone for that matter, I mean who can argue with health benefits?!
This milk is super easy to make with a blender, and best part, no cows were harmed in the process! 🙂
Vegan, Gluten-Free, Sugar-Free, Grain-Free, Soy-Free, Raw
•1 cup raw cashews
•3 cups distilled/purified water
blend ingredients in blender until well combined. consistency should be smooth and creamy. strain milk in nut bag/cheesecloth or fine mesh strainer to remove access cashew bits.
use cashew pulp in smoothies, baking, or for my delectable chocolate pots de creme recipe.
this milk is good for about 3-4 days in the fridge. enjoy!