| Dairy Free + Gum Free + Carrageenan Free + Soy Free + Refined Sugar Free |

Clean and simple homemade nut milks are a part of my weekly (sometimes daily) routine because I use my nut milks multiple times a day, and it’s been really challenging for me to find the right store bought option. The options in stores are either filled with extra and unnecessary ingredients that do not digest well (such as thickeners and gums for longer shelf life), and the ones that have minimal, clean ingredients are expensive and go sour very quickly.

 

“Make it at home” is always my answer when it comes to healthy alternatives that I use on the reg. Something like nut milk, that goes in my coffee every morning, my smoothies, my recipes and sometimes my teas, I am not willing to compromise for. This is something I am consuming more than once per day so the idea of bad ingredients in “moderation” doesn’t really apply because each little bit adds up. Also, since I go through it quickly, it can get very pricey and that’s not an investmint I’m willing to make because I know the milks do not make me feel well.

 

Cashew Milk is one of my favorite milks to make at home because its delicious and SO easy. Since the cashews have no skin, there is no straining necessary. Just soften your cashews (showing you an instant trick below), blend the cashews with water, and add your flavors. That’s it! It’s that simple and takes about 10 minutes.

 

Once you go homemade nut milk, you never go back 😉 But seriously, there’s just nothing better than fresh, delicious and SUPER CLEAN milk.

 

 

raw cashews
boil cashews – an instant trick for softening your cashews if you did not soak them overnight!

 

cashews and filtered water

 

dates and cinnamon for flavor

 

Ingredients

Raw Cashews

Filtered water

Dates

Cinnamon

 

Happy Cooking!

ashley signature

 

Print Recipe
cinnamon cashew milk
Prep Time 10 minutes
Servings
24 oz
Ingredients
Prep Time 10 minutes
Servings
24 oz
Ingredients
Instructions
  1. If you have the time to soak your cashews, soak them overnight (or for 4-6 hours). After soaking, pour soaked cashews into a strainer and discard all liquid that they soaked in.
  2. If you are not soaking your cashews over night, fill up a pot with 2-3 cups of water. Add cashews and bring to a boil until cashews are soft.
  3. Strain cashews from boiled water and then place the 1 cup of soft cashews into the blender.
  4. Add 3 cups of fresh and chilled filtered water.
  5. Blend on high for 1 minute.
  6. Add cinnamon and dates and blend for 2-3 minutes.
  7. Transfer into glass container and store in fridge for up to 5 days.
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