Cashew Milk Recipe
I stopped using store-bought nut milks months ago. When I share this with you lovely ladies on social media, I get a million questions about why I decided to do this.
The reason is simple: I don’t really need nut milk for anything except for when I make oat recipes (like this protein oatmeal) or cereal. Since the latter is only a pregnancy craving and I don’t eat it on a regular basis, nut milk is no longer a necessity on my weekly shopping lists.
I drink smoothies daily and started to realize how much nut milk I was truly consuming. It was A LOT when added up over almost a decade. So, to keep things simple, I started using water. The taste barely changed and I haven’t thought twice about doing this since!
Nuts are also appearing in everything we eat. Nut-based yogurts, almond pulp cream cheese, cashew cheddar sauce (although this is delicious!), etc. When it comes to dessert, it’s nearly impossible to avoid them in the vegan or vegetarian world.
My skin doesn’t react so well to all of these nut-based products. As healthy as nuts are, they’re also loaded with fats, and the roasted varieties aren’t as “good-for-you” as some may claim. Nuts by nature are not alkaline-based (except for raw almonds, which don’t really exist since most are pasteurized), but roasting nuts makes them even more acidic.
Most nut butters are made with roasted nuts unless specified as “raw” on the label. If you decide to go raw, you’ll pay a pretty penny—Artisana Organics raw walnut butter runs $12+ per jar (the small guy) and is unfortunately one of my favorites!
Once I lowered my nut intake by cutting back on nut milks and nut-wannabe dairy products, my skin started to clear up.
I’m also not a fan of the additives in nut milk. There’s conflicting research on whether these additives have any effect on our gut health, but especially while pregnant, I’m trying to avoid as many additives as possible. Some of the ingredients that I am concerned about are: carrageenan, locust bean gum, guar gum, xanthem gum (and really any of the gums), added sugar, and non-organic almonds. It boggles my mind when I see food bloggers all concerned about using organic products but then decide to use non-organic almond milk. Almonds are sprayed with pesticides when not organic, just like kale!
Chris Kesser has done quite a bit of research on these additives and if you’re interested in learning more, check out his article here. To sum it up: gums can be problematic for those with digestive issues because, well, they’re mostly indigestible—but otherwise they may not cause harm. The one that I worry about more is carrageenan—here’s his take.
For me, I’d rather spend five minutes (literally!) making my own nut milk and not have to worry. Plus, it tastes so much better!
I use cashews because, to be honest, I don’t have the time to use a cheesecloth to get rid of any excess nut pulp, which you have to do with almonds. Cashews make things simple, and you can drink the “milk” right after it’s made.
Here’s my recipe, and I hope you try it at home! Once you give homemade nut milks a shot, you won’t go back to store-bought. That’s a promise!
Homemade Cashew Milk Recipe
- 1 cup cashews
- 3 cups filtered water
- 2 teaspoons vanilla
- 1 date, de-pitted
- 1-2 pinches pink Himalayan sea salt
Place cashews and date in a glass container. Fill container with water (enough to cover the cashews), cover the container, and soak for at least six hours. It’s easiest to do this overnight!
Once done soaking, strain cashews and date and rinse with filtered water.
Add water, cashews, date, vanilla, and sea salt to the blender. Blend on high for several minutes in order to create a creamy milk. Store in a glass (or BPA-free plastic) container for up to 3-5 days.