Cashew Milk

We stopped drinking whole milk a long time ago, then got on the soy bus until we learned how it was not any better for you. So, we looked into nut milks at Whole Foods, Trader Joes and other places that cater to a healthy lifestyle. Only problem is when you look at the ingredient list, you are kinda shocked. What is it that Michael Pollen says about foods with long ingredient lists; “If your grandmother doesn’t know what it is, you probably shouldn’t eat it” So, we started making our own nut milk(s). They are really simple, which is the theme here – making things easy without a lot of fuss. Cashew Nut Milk

• 1 C Soaked Cashews (raw) – read this about why you soak them. Make sure that you rinse them well after soaking.
• 4 C filtered water
• 1 Tablespoon Raw Agave
• 1 teaspoon Vanilla (If you are a purist, get a bean, scrape the seeds and add them)

Optional:

• 1 Tablespoon Raw Coconut Oil
• 1/2 teaspoon fresh grated Nutmeg and /or Cinnamon
• 2 Tablespoons raw Cacao turns this into a chocolate treat!

I blend this using a Vitamix (will put together a post of all the tools we have added to the kitchen over the past year, the more we learn how helpful they can be.) Most nut milk recipes have you strain the milk through cheesecloth or a nut milk bag. Honestly, we like the added consistency the pulp adds. The Vitamix definitely turns them into powder and they are very dissolved. Put into a glass jar and store for up to three days. Ours never lasts that long. This recipe was adapted from a melange of several that I have found online and in books. Ironically the Italian glass bottles I buy from Sur Le Table have cows on them, but they are the only glass jars that I can actually clean and that seal tight enough.