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Cashew Milk

By Teresa Cutter

Cashew Milk
Cashew Milk

What's great about it

I absolutely love drinking cashew milk. It's purely delicious, velvety and creamy white that's perfect on it's own, served along side a batch of my chocolate chip cookies or blended into super yummy power smoothies. What I love about cashew nut milk is that it requires no straining after blending, so all you have to do is pour into a glass and enjoy. Cashews are high in the amino acid tryptophan which helps to make serotonin – the 'feel good' hormone responsible for feelings of wellbeing and feeling great! Cashews are also a good source of magnesium essential for energy metabolism and nerve function. 

Ingredients

1 cup (145 g / 5 oz)  raw cashew nuts

6 cups (1.5 litres)  filtered water

4 - 6  fresh pitted dates

1 teaspoon vanilla bean paste, extract or 1 vanilla bean, scraped

pinch sea salt

Method

 

  1. Soak cashews overnight in 2 cups of water.
  2. Drain the soaking water.
  3. Place cashews, 6 cups of water, dates, vanilla and sea salt into a high performance blender.
  4. Blend for 30 seconds or until milk is creamy white.  You don't need to strain this milk - it will be pure, creamy and delicious.
  5. Store in a glass bottle or jar in the fridge for up to 1 week.
  6. Enjoy , nourish and delight.

Notes and Inspiration

Add a pinch of ground cinnamon.

Use a little manuka honey, stevia or pure maple syrup in place of dates.

Boost protein and add 2 tablespoons Healthy Chef Protein to pump up the protein in the milk.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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