Oh cashew milk, how i love thee… All my life I have loved creamy dairy foods and all my life, my dosha (Ayurvedic consitutional make-up) has perpetuated a love/hate relationship with dairy. My vata welcomed the heaviness, my pitta enjoyed the sweet but my kapha always created sludge inside my body as a reaction to milk, ice cream, cheese and any other delicious creamy item you can name. I tried cutting it out altogether and realized I was creating more strife around my relationship with food so I began a search. At the end of my rainbow was a vitamix and raw cashews creating a creamy, delicious, less-sludge inducing milk I could enjoy regularly. The nice thing is that you dont really need a vitamix to make cashew milk. If you soak your raw cashews overnight they become full of water and much softer to where a regular blender can process them.
Into the blender/vitamix goes:
2 cups of water
1/2 cup of raw cashews
Blend for about one minute. You can strain it through cheese cloth if you want to but I like leaving all the pulp in there. It makes the milk creamier. Store in a clean glass jar in the refrigerator for about 2 days. I usually prefer to make just the amount I need fresh each time but it can helpful to have some already made ahead of a busy day. You can also add some honey for sweetener if you desire. I use this milk like any dairy milk… to bake, over cereal or granola, in tea, in sauces, to drink, etc.
:: Notes :: Ive tried almonds but dont like how gritty the pulp is or how watery the ‘milk’ is. Ive tried walnuts and they are delicious but a little expensive. I wonder what mac nut milk might taste like? Guess I will soon find out! 😀