Cashew Milk 101

It's not hard to find dairy-free milk alternatives these days. Almond, coconut, rice, soy - all of these are easy to find at any grocery store. While they're convenient, nothing beats freshly made nut milk. Especially because you control the ingredients so you know where the flavours and sweeteners come from. You also get some actual nutrition too! 

Cashew milk is one of my favourites. It's nice and creamy and makes a bad ass chai latte. It's also one of the easiest nut milks to make because there's no need strain it like with almond milk. If you're new to making nut milk, cashew is a great place to start. All you need is a blender and some raw (preferably organic) cashews.

There's a millionish recipes for cashew milk on the googles but basically the ratio is 1:3 - 1 cup of cashews to 3 cups of (filtered) water. Just make sure you soak your cashews for at least 4 hours before you milkify them. The process is simple too. Add cashews + water to blender & blend until creamy. If you have a high speed blender this takes about a minute. Other blenders may need a little longer but will do the job. Store in a glass container in the fridge for up to 3 days. 

I like to add a couple of pitted dates, some vanilla and a pinch of Himalayan pink salt to mine, but there's other ways to add a hint of sweet like pure maple syrup or raw honey (I feel like buckwheat honey would be tasty too). If you're thinking about exploring homemade nut milk, give it a try. You'll never buy the stuff in a box again. 

Side note: if you're doing a juice cleanse/fast, consider adding some homemade nut milk to the mix to get some protein + fat