I super love nut milk and ever since I’ve started making my own milk at home, I’ve never looked back. More than its health benefits, using nut milk has been a preference of mine due to its versatility and flavor as well.
Almond milk has gained so much popularity these days but I still prefer my cashew milk over it for two reasons. Cashew milk is:
CREAMIER – it is creamier in taste and texture than almond milk. So that makes it perfect for smoothies like my peach carrot cake smoothie, soups, overnight oats, and other dishes like my vegan stroganoff that calls for milk or cream in it.
FASTER TO MAKE – making homemade almond milk takes an extra step which is to strain the pulp using a nut bag or a fine mesh whereas cashew milk leaves you with less to no pulp so you can use it straight away.
HOW TO MAKE HOMEMADE CASHEW MILK?
It only requires two basic ingredients and a very simple process:
RAW CASHEWS – Go for all-natural, raw, unsalted cashew nuts. I usually buy in bulk which makes it much more cost-efficient. A cup of cashews can yield to about 3 cups of cashew milk. So if you do the math, you’ll agree with me that it still comes out cheaper than buying ready-made nut milk from your grocery which usually has some artificial ingredients and sweeteners that you can’t pronounce.
WATER – Soak the raw cashews with water for at least 6 hours or overnight preferably. This activates the nuts and makes it easier to blend as well. Drain the water after soaking, and rinse the cashews before transferring to your blender. Add a new batch of filtered water into the blender and blend away at high speed. In just 60 seconds you will have your creamy, healthy, delicious, 100% homemade cashew milk. It couldn’t get any easier than that right?
Pour it into a clean, dry glass container and store in the fridge covered for up to 3-4 days.
IS CASHEW MILK HEALTHIER THAN ALMOND MILK?
Almond milk and cashew milk are very similar when it comes to nutritional content. Unsweetened almond milk is 30 calories, 2.5 grams of fat, and 1 gram each of protein, carbohydrate and fiber, and 160 milligrams of sodium per cup. Unsweetened cashew milk is 25 calories, 2 grams of fat, 0 grams of fiber, and 1 gram each of protein and carbohydrate per cup.
Bottomline is, unsweetened nut milk has loads of nutrients and are becoming widely preferred especially by those with lactose or dairy sensitivities or with dietary requirements like vegan and paleo eaters.
COMMERCIAL VS DIY NUT MILK
Homemade is always better just like any other food. However if you prefer to buy from the grocery or online due to convenience perhaps, just make sure to always read the labels and opt for unsweetened ones. Also, look out for hidden artificial sweetener ingredients and “natural flavors” which tend to increase the calorie and grams of sugar per serving.
Now if you’re still not convinced whether nut milk is for you, give this easy recipe a try and then decide after. I’m sure you will love it!
Watch me make this 2-Ingredient Cashew Milk
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Ingredients
- 1 cup raw, unsalted cashews
- 3 cups filtered water
Optional ingredients
- salt
- cinnamon stick
Instructions
- In a bowl, soak your cashew nuts with water and leave it covered for at least 6 hours or overnight, preferrably.
- Drain the water and rinse. Then transfer the cashews in a blender. Pour about 3 cups of filtered water. You can add less water if you want it creamier. Add a pinch of salt if using.
- Blend on high speed for at least one minute. Then transfer to a clean and dry glass container. Add a cinnamon stick if using. Cover with lid and store in the fridge for up to 4 days.
Notes
f you made this recipe, make sure to leave your comments below. Or tag me in Instagram @fitfoodiemommy and use hashtag #TheFitFoodieMommy for a shoutout.
Hope you enjoy your cashew milk!
xx
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