Milk. Let’s chat about milk for a second. Well, you know what, let’s not. I’ll save the dairy farming, animal-milk talk for another post. We will keep this one light!
Cashew milk: delicious, creamy-dreamy, awesome dairy alternative. with this recipe, you can honestly use whatever nut you have on hand. I love cashews and walnuts, those are probably my fav!
Cashews have a lot of protein (over 5g per ounce) and are loaded with micronutrients (potassium, iron, calcium, phosphorus, magnesium, zinc, vitamin C, B, and folate!). Nuts of all varieties are definitely something we want to incorporate into our diets as they offer a great source of healthy fats, protein, and fibre, many vitamins and minerals, and allow us to make some really awesome foods, dishes, sauces, and so on!
I love a good cream in my coffee! My go to coffee when I’m out, if they don’t have a house made nut milk, is a decaf oat milk africano. I love it! It’s so creamy! So good!
However, in an effort to move more toward a more zero waste lifestyle, I want to stop buying carton after carton of oat milk. Yes, the cartons can be recycled but what’s better than recycling?? Not having the waste to recycle in the first place. If we can do our part to consume less of the things that come in packaging (that then have to be repurposed), why not?? Reducing our carbon footprint, one container at a time!
I digress… I want to eliminate the packaging I bring into my home! That’s that. And one super rewarding, tasty way to do so is to make homemade nut milk! Check out the recipe below and let me know what you think!
- 1/2 heaping cup of raw cashews plus 1 cup of water for soaking
- 1 1/2 cups of water
- 1 medjool date (or two if you like it sweeter!)
- sprinkle of cinnamon (optional)
- Soak 1/2 cup cashews in water for a minimum of 30 minutes. Quick soak method is to boil water and soak for 30. Ideally, if you’re not using boiling water, soak in room temp water for up to 12-24 hours.
- Drain cashews and place in high speed blender with the remaining ingredients.
- Blend on high for 1 minute.
- Pour into your coffee and devour!
This recipe yields 2 cups of cashew milk. I like to make in smaller batches because I like to be able to go through it within a few days and know that it won’t spoil. If you like it thicker or thinner, just play around with the amount of water used.
You can keep this milk refrigerated for up to one week.
* you can also try to add walnuts or other favourite nuts to this milk! I’m a walnut freak so they would be my choice 🙂