Creamy Homemade Cashew Milk
matcha with homemade cashew milk and soy
I’m a soy girlie through and through. If you want to learn about the health benefits of why I drink soy milk and include tempeh, tofu and edamame, read this blog post. When we run out, it throws my family for a loop because we rely on it for morning coffee, my matcha latte and our oatmeal bowls. Our closest grocery store also charges $6.50-6.99 so it’s way less expensive to drive to Walmart and get it 2 for $8. The downside, it’s a trip just for soy milk and a little out of the way.
Enter, a homemade milk that’s delicious and nutritious. Cashew milk is so easy to make and gives me a little variety to get different nutrients.
Why I love Cashew Milk
A source of healthy polyunsaturated and monounsaturated fats. This is great for cardiovascular health (and gut health) versus a high saturated fat alternative
A source of minerals:
Magnesium – Supports muscle function, nerve health, headaches, stress and sleep
Zinc – Important for immune function and skin health
Iron – Helps prevent iron deficiency anemia
Copper – Crucial for energy production and antioxidant defense
Cashews contain plant sterols which help lower LDL cholesterol
A source of prebiotic polyphenols to fuel gut bacteria and microbiome health. Your gut health truly impacts every other area of your body
Fibre rich, if eating the whole nut
Cashew milk isn’t a high protein milk option so sometimes I mix a homemade cashew milk with store bought soy milk. Other days, I just embrace the lower protein matcha latte and get my protein elsewhere.
If following a plant-based diet, ensure you reach for calcium rich foods. You can get enough calcium on a vegan diet, but it’s harder without dairy and a priority in menopause.
Ingredients
1 cup raw cashews
2 dates
cinnamon, true if possible
vanilla, alcohol free
7 cups of water, filtered ideal
Recipe
1 cup of raw cashews soaked overnight in a porcelaine or glass bowl of water overnight
rinse and drain in the morning
add to high speed blender with 7 cups of water
2 dates, open them out up take the pit out and check for any mold
pinch of true cinnamon
add the splash of alcohol free vanilla
blend for several minutes on high, no need to strain if well blended
store in fridge for 3-4 days (it will start to smell sour once it’s begun fermenting)
I love this recipe because it’s lightly sweetened, creamy, but not too thick and heavy in fats that you feel uncomfortable after. I recommend at least 6 cups of water for a thicker milk and up to 8 cups for a more water consistency.
It’s nice to make food at home versus relying on others. It also leads to less waste and costs less. Let me know if you try any other nut milk blends you love!
making dairy free cashew milk