Tender and decadent cashew milk is high on my favorite energy drinks list. A touch of silky cashew milk with breakfast or lunch keeps my energy flowing just right.
Naturally boosting collagen and elastin levels, it illuminates cells from within. I love to incorporate it into my morning smoothie bowl or shake. The sweet flavor and creaminess of cashew milk makes it a perfect morning granola companion or a hot beverage creamer.
WATCH ME MAKE IT
DIVE RIGHT INTO IT – this video shortcut: Cashew milk
Cashew Milk: Versatilities to Possibilities
Even though the cashew milk flavor profile is similar to almond milk, I find it more versatile. Because cashew milk has a less nutty flavor, it can be incorporated in much more Sattvic dishes as it allows other flavors to come to the forefront.
Another quality that makes this milk a very versatile cooking medium is that it doesn’t separate or curdle in an acidic environment. That’s why so many popular dairy-alternative cultured foods (like yogurt, sour cream, cheese, and butter) are made of cashew milk and cream.
Cashew milk makes an excellent base for creamy soups, stews, curries, “cheezy” sauces, and is a great substitute for dairy milk in desserts and baked goods.
Interesting to know
Cashew nuts are actually not nuts at all. They are a low-hanging seed of a cashew apple, the fruit of the tropical evergreen cashew tree. I never tried a cashew apple, but I heard that they are pretty awesome. But there is another fantastic part of a cashew seed – the shell, components of which are used in waterproofing, lubricants, and paints.
Cashews in a Nutshell
Cashews are nutrient-dense, have a lower fat content than most other nuts, are rich in heart-healthy fats (same as in olive oil), and are a good energy-producing food source (potassium-sodium ratio is 510:15 (milligrams per 100g))
There are only a few food sources that are high in copper, and cashews are one of them. The human body can’t produce copper on its own; therefore, copper-rich foods such as cashews are necessary to maintain overall health and vitality.
Copper supports the skin and joints by helping our body to maintain healthy collagen and elastin levels. After extensive physical activities or workout, I like to include more cashew milk into my diet to help my body with repairs and to support connective tissue.
These miraculous cashews are rich in magnesium as well, which supports the assimilation of calcium into bone and assists in maintaining healthy sugar levels.
That’s is just too good! Skin, bones, joints, and cardiovascular system!
That’s what I call beauty milk!
I like to add a couple of Medjool dates to all my plant-based milk. In the sattvic (energy) diet, dates are considered to be one of the top ojas building energy foods. (potassium-sodium ratio is 518:1 (milligrams per 10 pieces)).
Things to know before you milk cashews:
- Cashews must be raw.
- Buy high-quality fresh organic cashews. If the cashews are not fresh, the taste quality of your milk will be significantly affected.
- Cashews have to be soaked (you can find more about this here » The Benefits of Soaking) for at least 8 hours, or overnight.
- Use good quality water. As any milk is mostly water, it is essential to use filtered or spring water.
- High-speed blenders are preferred to use for plant-based milk. They make milk incredibly smooth and creamy.
- The ratio of cashews to water can vary. For example, 1 cup of cashews to 2 cups of water will give you a nice creamer. The ratio for milk is from 1:3 to 1:4.
- There is no need to strain cashew milk since you want all of the cashew nutrients to be present in the milk.
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- Place the soaked cashews, filtered water, salt, and Medjool dates in a high-speed blender, and blend until all the cashews have broken down and until desired consistency is reached.
- Store your cashew milk in an air-tight jar or a bottle in a refrigerator for up to 4 days; Shake well before using.
- Using mesh strainer, rinse thoroughly under running water.
- Place cashews into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
- Place a cotton towel over the bowl;
- Soak cashews for at least 6 hours or overnight
- Drain off soaking liquid and rinse thoroughly with fresh water;
What about you?
Have you ever tried to make cashew milk? Did you try this recipe? Let me know how it went in the comments below and share a picture of your milk 🥛 on Instagram with the hashtag #positivepranic so that I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia