As most readers know by now, I’m super-obsessed with smoothies but also avoid dairy. To make my smoothies creamy, I often use store-bought almond milk. Although it is less processed, this is one of the few packaged foods I still use, mostly to save time, but I always feel better when I make my own. One of my favorite dairy alternatives is cashew milk and I came across a quick and easy recipe to make it myself. Note: You can use any nut or grain in place of cashews.
DIY Cashew Milk
1/2 cup raw cashews soaked one hour in 1 cup water
2 cups filtered water
1 1/2 tsp extra virgin coconut oil
1/4 tsp vanilla extract
2 tsp agave nectar or pure maple syrup
pinch sea salt
Drain the nuts and combine the soaked nuts with filtered water in a blender and blend. Pour the mixture through a nut milk bag or piece of cheese cloth, making sure to wring all the liquid out of the pulp and return to the blender. Add the remaining ingredients and blend again until well-combined.
Note: Leftover pulp can be frozen and used in baking recipes at a later date.
Store in an air-tight container in the refrigerator for up to 3 days and use in cereals, whole grain porridge, smoothies or drink by itself.
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