Looking for a delicious alternative to milk? This cashew recipe is super tasty and easy to make. As someone who doesn't like milk, and as someone who is very aware of the reasons why we, as humans, shouldn't be consuming it, along with the fact that I am at high risk for breast cancer, have hypothyroidism, PMDD, suffer from allergies and a sensitive stomach, dairy (especially cows milk) is something I choose to stay away from.
Dairy in my opinion is like liquid poison. It creates inflammation in the body (hello disease), is packed with hormones we don't need and messes with our hormones (hello PMS), causes cancer and Isn't easy on the stomach. And I cannot even begin to get started on what's done to the mama cows (drives me insane).
If you're still hooked on the stuff (I understand, change is hard), maybe this recipe will help you wean off of it though. If you're already dairy free, and bored of almond milk, then here is another recipe to add to your healthy holistic lifestyle. If you want to learn more about why milk is not your friend, check out Kriss Carrs blog on why Dairy Free Living is your friend. I hope you enjoy the taste and feel inspired to up your health game!
- 1 Cup of Cashew Nuts
- 2 1/2 Cups of Coconut Water
- 3 Cups of Water (can adjust to liking)
- Pinch of Himalayan Sea Salt
- 1 tsp of Honey or Agave Nectar
- 1 tsp Vanilla Extract
- 1 Vanilla Bean (not necessary)
- 1 Cheese Cloth
- Glass Jar
- Small Glass Baking Dish
Instructions: (take note that you may have to play around a bit with the amount of coconut water, water and honey you use, it all depends on what tastes best to you)
Place cashew nuts in the small glass baking dish and cover, soak for 6 hours. If you're in a rush, you can soak for 2 hours, but I always go for the straight 6 hours. Drain and rinse. Side Note* If you plan on using the vanilla bean, then soak it with the cashews.
Once you have drained and rinsed the cashews, blend them with coconut water and water. Then add a pinch of Himalayan Sea Salt, honey (or agave) with vanilla extract and vanilla bean. I love using both the vanilla extract and vanilla bean, you don't have to use both so go ahead and play around and see what your taste buds like. If you include the vanilla bean, scrape the seeds from the soaked bean and toss them into the mix. Blend until frothy.
Once fully blended, pour your mix into your cheesecloth and squeeze the cashew mix into the jar. Once you have completed this process, add some cinnamon to the top off the mix, close the lid and chill overnight in the fridge. Wake the next morning, pour a glass or add as creamer to your coffee and enjoy the savory taste and path to wellness.