As you may already know, I’m not much of a milk drinker.  Not because I don’t like it ( for the record, I love it ) but only because it can, very often, create a bit of turbulence in my stomach!  I’ll still have it my chai, but for my smoothies, flavored milk, I prefer nondairy and today I’m bringing you my new love – Cashew Milk!

I’m really not a fan of store-bought nut milk.  I’ve tried the packaged ones, fancy bottled ones, but they aren’t a patch on the homemade variety.  Then why go for those watered-down versions when you can make some pretty awesome ones at home, with incredibly little effort without any nasties?!

Cashew milk is the creamiest of all nut milk.  If you have a decent blender, you won’t even have to strain the milk. Soaking the nuts makes them softer and breaks them down in the blender very easily.  Soaking also releases beneficial enzymes present in them.

This milk is very high in vitamin B, E & K, copper, magnesium, iron and phosphorous. Since we are not straining it, its a rich source of fiber.  Cashews are also a wonderful source of unsaturated fatty acids and protein.

This refreshing, delicious, nutrient-rich milk is a great alternative for everyone and not just people following a vegan diet or with lactose intolerance.

Note:

• This recipe is for plain, unsweetened cashew milk. You can make a sweetened version by simply adding dates, honey or maple syrup while blending the cashews.
• I decided to keep the milk unstrained. You can use a cheesecloth to strain it if you like very smooth and grit-free.
• You can less or more water while blending, depending on how thick you’d like the milk.

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