About a year ago, we started making our own nut milks instead of buying them.  Honestly, this was one of the last things that I wanted to do.  I kept telling myself that it was just so much easier to buy a boxed brand, and I wasn’t excited about taking this step.  I think this is a step that so many don’t want to take because it seems so cumbersome (but it’s not), AND it’s actually easier than running to the store!  Homemade nut milks TASTE much better than boxed or cartons too. You can even add chocolate, vanilla, or almond flavor if you want.  After our first batch, I was hooked and have enthusiastically continued to make and experiment with nut milks.

After reading up on some of the ingredients in ORGANIC nut milks, I wasn’t thrilled and this fueled the fire to create my own milks at home.  For instance, carrageenan is a common ingredient that is used as a thickener.  Carrageenan has been linked to stomach problems in people producing a colitis like effect.  I actually have a close friend and family member who both experience stomach issues with carrageenan.  Additionally, it causes inflammation in the body and may be carcinogenic. Many doctors would argue that chronic inflammation is the root cause of all disease.  If you are going to continue to buy packaged nut milks, read the ingredients and look for brands without carrageenan and minimal fillers.

For more on carrageenan:

http://www.drweil.com/drw/u/QAA401181/Is-Carrageenan-Safe.html

http://foodbabe.com/2012/05/22/watch-out-for-this-carcinogen-in-your-organic-food/

Anyway, onto the good stuff.  Cashew milk is the easiest nut milk to make because you do not need a nut milk bag or to strain it.  Place all ingredients into a high speed blender, and blend on your highest setting for 3 minutes.  You will have a frothy, creamy delicious dairy-free beverage good for cooking, cereal, coffee, and anything you would use milk or nut milk for.  Once blended, it’s warm from the torque – and this is delicious topped with a bit of nutmeg & cinnamon on a chilly evening.  I store my cashew milk in a large mason jar in the refrigerator, and it keeps for several days.

Not only are they my favorite nut, cashews are extremely beneficial to your health as they are high in copper, zinc, and iron.  Iron supports your immune system and helps destroy infectious diseases.  Zinc promotes healthy cell growth and development while copper aids in energy production.  They contain magnesium which helps muscles relax and can even aid in preventing migraine headaches. Cashews are cancer fighting and also help to protect the skin against UV damage.  For more on cashews, try this article from Dr. Mercola.

Ingredients
1 cup of organic, raw cashews (Raw is necessary for blending.)

3.5 cups of water  (You can add more or less water depending on the consistency that you want – less water produces a more dense beverage.  See my post on cashew cream as a waffle topping on 2/24/14.)

2 pitted dates

1 pinch of pink himalayan sea salt

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