Homemade Cashew Milk is the perfect way to enjoy a healthy glass of milk. For many of us, regular milk can cause pain and discomfort. Store-bought alternatives to regular milk may not be gentle to our palette and our pockets. If you like milk and have digestion and bloating issues, here a simple way to end your suffering.
I like milk but I don’t love it. The reason why I don’t love it is because I can longer drink regular milk without feeling any discomfort. After many trials and tons of money spent, I have finally found a lactose free milk I can enjoy. Although I think it is great, I find it difficult to drink a glass of cold lactose free milk. I prefer drinking a cup of hot milk with a pinch of ground nutmeg or ground ginger. With cereal that is not an issue.
Store-bought Soy milk, Rice milk and Almond milk all have a weird aftertaste that I can’t tolerate. After speaking to my friend and blogger Charlene from That Girl Cooks Healthy, I decided that cashews milk might the best homemade milk to enjoy a glass of cold milk.
During my conversation with my friend and blogger Charlene from That Girl Cooks Healthy, she assured me that Cashew Milk would be a good alternative for me because of taste, and recipe steps ease. I did trust her suggestions and decided to make my first homemade cashew milk. My experience was so exceptional that I decided to asked her for her permission to share her recipe with you my readers, and incorporate a video as well.
The MayoClinic.com states that there are three factors essential for keeping your bones healthy throughout your life. They are:
- Adequate amounts of calcium
- Adequate amounts of vitamin D
- Regular exercise
After reading about the many reasons why calcium and vitamin D are an important part of our diet, it is imperative for everyone and especially women with bloating issues to find other alternatives to consume the essential vitamins for bone health. Cashews for example are a good source of magnesium which is vital for the healthy development of bones, muscles, tissues, and organs of the body.
I have learned that cashew milk is one of the creamiest of homemade nut milks. The taste is very refreshing and delicious. Cashews are one of the lowest-fiber nuts, packed with vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function. Cashews are naturally cholesterol free, reduce blood pressure, good source of iron and copper, help form blood cells, contain antioxidant and protect against cataracts, contain good fats, and can prevent diabetes.
When making cashew milk, a good blender is recommended. You will notice from the video, that I strained the milk just to show you the difference. You don’t necessarily need to strain the milk; the video again is to show you the alternatives.
The first step when making cashew milk is to soak the nuts. By soaking the nuts, the water helps with neutralization process while preserving the beneficial fats and proteins and release of beneficial enzymes. The second step is to blend the cashews with filtered water, vanilla extract if using and Himalayan salt. Just two easy steps to make this incredible, healthy and delicious homemade milk.
Lastly because it is freshly made, it is recommended to drink cashew milk within 48 to 72 hours after making. Thank you Charla, for allowing me to share your recipe with my readers.
- 1 cup of cashew nuts
- 4 cups of filtered water
- 1/8 teaspoon of Himalayan pink salt
- 2 teaspoon of vanilla extract optional
- Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
- Drain the water that the cashews were soaked in and rinse several times.
- Add the cashews, filtered water, optional vanilla extra and pink salt to the blender.
- Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending how powerful the blender is)
- Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
- Store in a glass or preferred container in the refrigerator for up to 4 days.