I use cashew milk for cooking.  I prefer cashew milk, as it is thicker because it doesn’t need to be strained in a nut bag like other nut milks.  I also love that there is one less thing to clean after I’m finished (no nut milk bag). Almond milk needs to be strained because no matter how long I blend it, the particles will never get as small as the cashew blend.

Cashew milk is good for smoothies, or popsicles, or as milk in your grain free granola. You can make it even creamier and thicker by adding less water, which makes it great for recipes that call for cream.

I blend all my nut and seed milks with ice, to prevent the milk from heating up from the friction of the blades.  I blend it long enough that there is hardly anything left to strain.  Be sure you shake this milk before using, as there will be a fatty layer on the top.

You can flavour this milk just as you do almond milk. I flavour right before I use it, that way you have a versatile milk in the fridge, not a flavoured one that might not suit your recipe.  Chocolate cashew milk, or vanilla cinnamon chai or pumpkin spice are some of my favourites!

Always soak your seeds and nuts (if time allows) to break down the phytates and enzyme inhibitors, which can make nuts harder to digest and assimilate their nutrients.  I soak mine over night in a mason jar with water sealed in the fridge.  Any amount of time you can soak is beneficial.  Strain the cashews from the soaking water before putting them in the blender.

Ingredients:

• 1 cup soaked cashews
• 1 cup ice
• 2 cups water

Everyone in the bender and blend for 2-3 minutes.  Tahhdahhh cashew milk.

For an even thicker creamier cashew cream

• 1 cup soaked cashews
• 1 cup ice
• 1 cup water

Same song and dance, blend away!