Cashew milk is one of my favourites lately! Usually, I make it once or twice a week. I think it’s the closest to usual milk compare to other kinds of nut milk. It’s even delicious with coffee, oatmeal, smoothies and turmeric latte! Also, it’s even easier to make it compare to other nut kinds of milk! You don’t need to drain the nuts because all the cashews are going to be blended and that’s it! It’s actually even easier than it might look!
Cashews are good for the heart, blood pressure, eyes and even weight loss. These little white goodies are just full of vitamins, minerals and antioxidants. These include vitamins K, E, B and copper, phosphorus, zinc, magnesium, iron, and selenium. Everything you need to get a nice skin and hair!
There are just endless ways to use the cashew milk. I use it for coffee, oatmeal, smoothies and one of my other favourite turmeric latte! So good and full of all the things our body needs. Turmeric just gives the nice natural glow to the skin and makes it alive again. Quite often when I would like to drink too much coffee I replace it with turmeric latte which is made with homemade cashew milk.
Homemade Cashew Milk
- ½ cup fresh raw cashews (about 75 g)
- 1 ½ cup fresh water
- A pinch of pink Himalayan salt
- Soak the cashews for few hours. Drain and discard the soaking water. Rinse the cashews.
- Blend the cashews with water and salt (it takes about 1-2 minutes).
- Store the milk in a clean and sealed glass bottle about 2-3 days.
Notes: You can always sweeten it up with honey, vanilla, cinnamon or dates. However, I like to keep it simple and use the sweetener just before using the milk when needed.