12 Jan 2017
Vegan Recipes
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Easy Vegan Cashew Milk 

Cashew-Milk-Vegan-Recipe

I used to think making your own vegan nut milk was only for people who enjoyed spending lots of time in the kitchen… 

I was way wrong!

Nut milk is quick and easy to make, and cashew milk is the quickest and easiest of them all! 

Why? Because you don’t even have to strain the milk like you do with most other types like almond milk or Brazil nut milk (my favorite in terms of taste). 

Here is the easy vegan recipe I live by and a quick video demo I made:

Easy Cashew Milk

Ingredients*

  • 64 oz (8 cups) filtered water 
  • 1 cup cashews, soaked 2-10 hours
  • 6 Medjool dates, soaked 2+ hours or 3 date rolls (I find these in the bulk section of Whole Foods & they’re much cheaper than the whole dates)
  • 2-4 tsp pure vanilla extract
  • Optional cinnamon to taste 

*Use organic when possible.

Directions

Combine all the ingredients in your Vitamix or other high speed blender and blend thoroughly (work your way up to the highest speed and wait 30 sec-1 min.

Store in mason jars in the fridge. Lasts 3-4 days if you keep it in mason jars.

Enjoy on it’s own or in smoothies. Cashew milk also makes a great bedtime snack!

 

21 Sep 2014
Uncategorized, Vegan Recipes
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3 Comments

Favorite Nut Milk Recipe

nut-milk

After much experimentation, I want to share with you my favorite nut milk recipe to date!

It’s made from a combination raw brazil nuts and almonds. I actually love the taste of the milk I make with brazil nuts alone, but the problem is I love it a little too much! Why? Brazil nuts contain a large amount of selenium, an important mineral that gives us antioxidant protection and support for proper thyroid and immune function. We need only a small amount, however, and too much of it in our system can lead to adverse health effects. This is why I decided to do a 50/50 split of brazil nuts and almonds, which I consider a super food due to their LDL cholesterol-lowering effects and high nutrient content including vitamin E, magnesium, and potassium.

The only equipment you need is a high speed blender (I’m partial to the Vitamix) and a nut milk bag, which you can find online or at your local health food store. I also like to order the almonds online to ensure they are truly raw. (almonds grown in the U.S. are required by law to be pasteurized, which typically involves high heat, yet the company is still permitted to label them “raw”.) Find almonds grown outside the U.S. that specifically say they are raw AND unpasteurized. For more information on this topic click HERE.

Ingredients:

  • 1/2 cup raw brazil nuts
  • 1/2 cup truly raw almonds
  • 3.5-4 cups water
  • 3 medjool dates (pitted)
  • 1 tsp pure vanilla extract
  • cinnamon to taste

Instructions:
Soak the nuts in water for a minimum of 12 hours, preferably 24 hours. Rinse thoroughly and place in Vitamix or other high speed blender. Add the rest of the ingredients (less water means creamier and thicker milk). Blend thoroughly. Pour into a nut milk bag that you have placed in a large bowl. Slowly, strain the liquid through the bag by twisting and squeezing it until no more liquid comes out. Pour into container that seal as tightly as possible and store in refrigerator. Best if consumed within 48 hours, but will usually be ok for 72 hours.

ENJOY!!!!

Header Photo Credit: CAN CAN Nut Milk