Many people are turning to alternative milks because of allergies, dietary restrictions, or simply because dairy products don’t make them feel good. There are lots of alternatives to try, from rice milk to soy milk to coconut milk, but I have found my favorites are the nut milks. They tend to be creamier and richer and hold up better in coffee or tea or over whole grain granola. I regularly buy almond milk, but discovered it has several additives I’d prefer not to consume. So I started making cashew milk and found that not only is it preservative and additive free, it tastes freakin fantastic. And cashews are a great source of magnesium, essential for strong bones, and they are lower in fat than almost any other nut. The fat they do contain is unsaturated and heart healthy. So put that in your tea and drink it! Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.
1 cup cashews, soaked for several hours in filtered water
2-4 cups water, depending on the consistency you like
vanilla seeds from 1/2-1 bean (or you can use a natural extract if you have that on hand)
pinch sea salt
Strain cashews from soaking water and discard the water. Blend all ingredients in a blender for several minutes until a very creamy consistency is reached. If you have a high-powered blender like a Vitamix, you won’t necessarily need to strain the liquid. If your blender is less powerful, you should strain the milk through a fine mesh strainer, or a nut milk bag, which you can order from Amazon or purchase at some home-goods stores. Be sure to shake the milk each time you pour it. Yum!