Homemade unsweetened cashew milk is a delightful alternative to traditional dairy milk, offering a unique combination of health benefits and culinary versatility. Made by using soaked cashews and water, this plant-based milk is naturally rich in vitamins E, K, and essential minerals like magnesium, which are crucial for bone health and immune function. Unlike many store-bought options, homemade cashew milk contains no added sugars or preservatives, making it a cleaner, more nutritious choice. Its creamy texture and mild, nutty flavor make it a perfect base for smoothies, coffee, and even savory dishes, adding a touch of richness without overpowering other ingredients. Furthermore, for those with dietary restrictions, unsweetened cashew milk is lactose-free, gluten-free, and plant based/vegan, making it an inclusive option that can be enjoyed by many. Crafting it at home allows for complete control over consistency and flavor, ensuring a fresh, tailor-made beverage that supports a wholesome lifestyle.
Ingredients:
3 cups raw cashews, soaked in water overnight
6 cups water
Instructions:
Soak cashews overnight, strain
Add equal parts of cashews and water through juicer (this will leave you with 3 cups water leftover)
Take the pulp from the cashews and repeat the process, using cashew pulp and water through the juicer.
Strain if needed
Optional:
To sweeten: add 3 dates without pits
For vanilla: add 1 vanilla bean pod into juicer
Stir in a dash or two of cinnamon
To make strawberry milk: add a cup of strawberries to the juicer
This will keep in the fridge in an airtight container for 3-5 days
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