After learning how easy it is to make my own milk, I no longer purchase commercially manufactured milk (dairy or nut milk).   I simply keep raw cashews on hand for when I need milk for recipes or simply want to serve milk with a meal.  In this post I am sharing a simple recipe for making your own cashew milk.  This recipe makes about 4  one cup servings and lasts between 3-4 days in the refrigerator.

Before we make our first batch, here’s some important information I’ve learned about cashew milk:

• Lactose-free.  Cashew milk is a excellent choice if you are lactose intolerant.
• Calories/Protein/Fat. Based on consuming 2,000 calories daily, an 8 oz. serving contains: 189 calories and 10 grams of carbohydrates/6 grams of protein/15 grams of fat
• Contains macronutrients. An 8 oz. serving contains:
  • Vitamin K.15% of the daily value for vitamin K. Vitamin K is an essential part of several different proteins that are responsible for making blood clot and building strong bones.
  • Iron. 13% of the daily value for iron.  Iron helps to carry oxygen in red blood cells and to support your immune system.
  • Magnesium. 25% of the daily value for magnesium. Magnesium works with hundreds of enzymes that produce energy and synthesize proteins.

The Recipe

There are only 3 ingredients and depending upon how long you soak your cashews, prep time is less than 10 minutes:

Ingredients

3 cups of filtered or distilled water

1 cup of raw cashews soaked in water for at least 2 hours with a pinch of salt

A pinch of sea salt

Here’s how easy it is to make:

• Remove the soaked cashews from the water, rinse and add the cashews to your blender with a pinch of sea salt.
• Now add 3 cups of water (distilled or filtered) to your blender.
• Blend for about 30-45 seconds (until all cashews are blended).
• You can either serve it plain or add the flavor or sweetener of your choice.

Easy Style:  Take your milk to the next level by adding your own personal touch.  I like to add bananas, organic vanilla extract, and fresh vanilla beans to make my own Vanilla Cashew Milk.  For the chocolate lover in me, I add organic pure almond extract along with organic cocoa powder and a hint of cayenne pepper.  To appeal to the fruit lover in you, blend in some fresh strawberries.