I recently went to purchase a milk alternative (I usually go for an almond, cashew or oat milk) at the grocery store for my daily smoothie, and I looked at one of the bottles ingredients and found canola oil! WHY would that kind of ingredient be in a dairy alternative!? I wanted to start making my own nut mylk or purchasing ones that are not processed, so I know exactly what each ingredient in it is.
The other reason I wanted to make my own nut mylk was being of the high nutrient value! Cashew mylk is high in minerals such as selenium, magnesium, copper and zinc, as well as vitamin E. It’s also high in healthy fats and protein. My favourite benefit of homemade cashew mylk is that it is beneficial for healthy skin (vitamin E, zinc, selenium, healthy fats…)
Here is a quick and easy recipe to make your own at home!
1 cup (or a bit more) organic cashews
3 cups filtered water
1 tbsp vanilla (optional)
maple syrup - more or less, dependant on preference (optional)
sprinkle cinnamon (optional)
Soak cashews in water overnight (or at least 4 hours).
Drain water and rinse cashews.
Place in blender, with 3 cups of water. Blend for 1-2 minutes, or until not chunky.
Add vanilla, maple syrup, cinnamon.
Strain through nut mylk bag, and squeeze until only the pulp is left.
Put in glass bottle or mason jar, and store in fridge for up to 5 days.