Alternatives are so important when it comes to nutrition. With so many allergies, sensitivities, and intolerance developed today more than ever we need unconventional choices and have an open mind when it comes to new food and drink ideas.
I stopped using dairy and I don’t buy it either. About 10 years ago, I made the decision to switch to non-dairy options which I use with cereal, in cacao drinks, matcha, and cooking.
My thoughts on dairy are simple. If you are not a baby you don’t need milk. Milk is produced by lactating cows who give birth to calves who depend on their milk. In nature that happens once a year and the calves consume the milk produced. Today, milk is available in supermarkets every day of the year and overconsumption happens inevitably, leading to intolerance and inflammation. Dairy is inflammatory, mucous forming, and for many, intolerable.
Makes 4 litres of cashew milk
- 1 cup filtered water for blending + 4 L of water for the milk
- 1 cup raw cashews
- 1/8 tsp pink Himalayan salt or sea salt
- 1 tbsp coconut sugar, honey, or maple syrup or 3 dates
- Optional: 1/2 tsp vanilla essence
- Place cashews in water and let sit for 3 to 4 hours or overnight.
- Rinse cashews and place them in a blender with one cup of water, salt, sweetener and vanilla.
- Blend until frothy and an off-white colour.
- Divide and transfer the base equally to 4 one L bottles.
- Divide and add another 3 cups of water equally to all 4 bottles.
- Close each bottle, give it a shake and place in the fridge.
- In 24 hours your cashew milk will be ready.
- Before use, shake.
If you want to get the consistency of dairy milk, you will need to use a strainer to get rid of all the grit. If you don’t mind some grit, you can leave it in. You can also use the grit in baking as it maintains many of its nutrients.
Want more cashew recipes? Raw Cashew Cheese
Enjoy your way to great health,