I have tried lots of different nut milks and cashew is by far my favorite. The texture, taste, time, and ease are all what hooked me. Prepping the ingredients the night before, then throwing them into the blender the next day is all you need to do—no straining necessary. It is easy to make, creamy, and flavorful, but it's also packed with nutrients that can boost your overall well-being.
By the way, I'm trying something new and some of the links in this post are affiliate links, which means I may earn a small commission if you purchase something through them – at no additional cost to you. Thanks for the support!
Nutritional Benefits:
Rich in Healthy Fats: Cashews are a good source of heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
Vitamins and Minerals: Cashews are packed with essential nutrients such as magnesium, phosphorus, and copper, which are important for bone health, energy production, and immune function.
Low in Calories: Cashew milk is lower in calories compared to cow's milk, making it a great option for those looking to manage their weight.
Protein Powerhouse: Cashew milk offers a good amount of protein, making it an excellent choice for individuals looking to increase their protein intake.
Lactose-Free: For individuals who are lactose intolerant or have dairy allergies, cashew milk provides a safe and delicious alternative.
Easy to Digest: Cashew milk is naturally creamy and easy to digest, making it gentle on the stomach.
Why Cashew Milk is Good for You:
Heart-Healthy: Cashew milk contains unsaturated fats, which have been shown to lower cholesterol levels and reduce the risk of heart disease.
Gut-Friendly: The healthy fats in cashew milk support gut health by promoting the growth of beneficial gut bacteria.
Energy Boost: Cashew milk is a great source of energy, thanks to its rich content of vitamins, minerals, and proteins, making it an ideal pick-me-up drink.
Skin Glow: The vitamins and minerals in cashews contribute to healthy skin, giving you that natural glow from within.
Nutritional Breakdown (per 1/4 cup):
Calories: 50
Total Fat: 4g
Carbohydrates: 2g
Protein: 2g
Calcium: 10% of DV
Iron: 6% of DV
How to Make Cashew Milk:
Ingredients:
2 cups raw cashews
8 cups water
6 dates, pitted (or sweeten with honey or maple syrup)
pinch of salt
Instructions:
Soak the Cashews: Add the cashews (2 cups) and dates (6) to a Wide Mouth Mason Jar (32oz), fill the jar with filtered water and let them soak for at least 4 hours or overnight in the fridge. This will help soften the cashews and make them easier to blend.
Blend: Transfer the contents of the jar into a blender (I use a vitamix) and add 4 cups of water (or one more mason full). Blend on high speed until smooth and creamy (1-2 mins).
Strain (Optional): Use a nut milk bag, cheesecloth or a strainer—> like this one I love from Amazon. I stopped straining and just used right from the blender.
Store: Transfer the cashew milk to a sealed container and refrigerate. It will stay fresh for up to 3-4 days. Although I use mine for up to a week. I use these containers from Amazon.
Enjoying Cashew Milk:
Smoothies: Cashew milk adds a creamy texture to smoothies and shakes.
Coffee: Use cashew milk as a dairy-free creamer for your morning coffee.
Matcha/Chai: I donʻt drink coffee, but every morning I have matcha and early evening chai with cashew milk. I get both my chai and matcha from Amazon.
Cereal: Pour cashew milk over your favorite breakfast cereals for a nutritious twist. I add some water to thin it out.
Baking: Substitute cashew milk for dairy milk in recipes for a moist and tender crumb.
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