DIY Cashew Milk:
This DIY cashew milk recipe is a slightly modified version from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health.
DIY Cashew Milk
Yield 5 cups
- 1 cup of raw cashews
- 4 cups of filtered water
- Pinch of Himalayan sea salt
- 2 tsps of vanilla extract
- Liquid stevia to taste
Step #1: Soak cashews in water for at least 4 hours, or overnight in the refrigerator.
Step #2: Take the cashews and 2 cups of water and put into a high power blender. Begin on a lower setting and increase the speed until the cashews are fully pulverized.
Step #4: You can store the milk in a covered container in the refrigerator. It should last for 3 days in the refrigerator.
Step #5: If you want to make this thicker and more concentrated, you can use less water or if you are looking to make it thinner, than use more water
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 10 g
Total Carbohydrates 7 g
Dietary Fiber 1 g
Sugars 2 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
This is a fantastic milk replacement that tastes great and you can make it quickly! Cashews have a rich and buttery taste that is extremely enjoyable and this milk takes that same flavor and puts it into a refreshing drink.
This is a great alternative to almond milk and you don’t need to strain the mixtures like you do in almond milk in order to remove the almond skin. With cashew milk it is as easy as blending cashews and water.
Cashews are a rich source of copper, zinc and magnesium which help to improve the skin, blood vessels and brain. You can enjoy this recipe with some great coconut fudge brownies or some cashew cookies.
Let us know how you like this recipe in the comments box below!