We have never been a cow’s milk family. Pasteurized dairy leaves little nutrition to be desired and can be very inflammatory to the body. Almond milk was our go-to for awhile, but then the news came out that most store-bought brands probably contain next to zero actual almonds. You can read all about that here.
So I expanded my horizons a bit, and tried cashew milk, I fell in love with it. But in most store-bought brands, there were so many extras lurking in the ingredient list that I really didn’t need or want. (And who knows how many cashews actually make it in those either). But they were full of fillers, “Natural Flavors” (whatever that means), preservatives and thickeners. Not exactly my cup of tea, or cashew milk in this case.
But was I really up for making my own? It has always intimidated me for some reason. I always thought making my own milk was taking things a little too far. When I got to the part of the directions where I needed to soak the nuts overnight and use cheesecloth, I usually determined it was too much work and went on to something else. How silly that thinking was, because it’s SO easy and you don’t even need cheesecloth or a nut milk bag for cashew milk!! Win-win!
I bought a bag of raw, organic cashews and went on my way!
Not only is making your own cashew milk super quick and easy, it’s healthier for your family than many other milks on the market.
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Cashew Health Benefits
- Great source of magnesium.
This is really important because many Americans are deficient of magnesium.
- Packed with vitamins, minerals and antioxidants.
These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.
- Weight Management
People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered “good fat.”, necessary for fueling the body in a healthy way. Cashews are also dense in energy and high in dietary fiber, that keeps you fuller, longer.
- Healthy Nerves
Being a great source of magnesium, cashews can aid nerve health. Insufficient amount of magnesium can lead calcium to enter the blood vessels leading them to contract. It also leads to high blood pressure and migraines.
- 1 Cup Raw, Organic Cashews
- 1/2 Teaspoon 100% Pure Maple Syrup
- 1/4 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Cinnamon*
- 4 Cups Water (Divided)
- Add 1 cup cashews to a bowl and add 2 cups water. Soak cashews for minimum 2 hours. (You can also soak overnight if you wish). Drain water and rinse cashews. Add cashews to a blender or Magic Bullet. (A blender works best, as the standard Magic Bullet container is too small). Add 2 cups water and blend well. Add maple syrup, vanilla extract, cinnamon and 2 more cups water into mixture and blend again for 60-90 seconds, making sure there are no cashew remnants left in bottom of blender.
- Refrigerate after opening. Raw cashew milk keeps for 3-4 days in the refrigerator. Making small batches is best and super easy!
- * I love the taste of cinnamon. If you aren't as much of a fan as I am, cut back to half teaspoon.
Don’t forget to join the conversation over on my Facebook page! What’s your favorite nut milk???? I’d love to know!