Homemade Cashew Milk Recipe
Whether you're sensitive to dairy or not, I almost always recommend switching from hormone and antibiotic-laden cow's milk to digestion-friendly nut milk.
Why? First of all, humans are the only mammal that drinks milk outside of their species - gross. Secondly, we aren't intended to drink milk after we're "weened". Milk is baby food from mama that contains the perfect ratio of nutrients needed to support a growing human, not a full-grown adult. Lastly, this gut and hormone -friendly swap helps lower inflammation and provides a more absorbable form of calcium.
Besides MALK Organics, most of the store-bought varieties of nut milk are loaded with crap ingredients including added (GMO) sugars, synthetic vitamins and nasty preservatives. Making your own nut milk is #1: hella delicious and #2: as clean as can be!
Cashew Milk Recipe:
Ingredients:
1 c. raw cashews
2 medjool dates
5 c. filtered water
1/2 tsp. vanilla extract
Pinch Himalayan pink salt
Optional: cinnamon, nutmeg and cacao (personal fav), to taste
Instructions: add all ingredients to a high-powered blender and process until smooth. Add to a large mason jar and store in the fridge for up to a week.
Note: soaking cashews for up to 12 hours ahead of time results in a smoother, creamier texture, but it's not necessary, especially with a Vitamix.
Great in a matcha latte, overnight oats or your morning smoothie, this cashew milk is not only delicious, but also packed with selenium, zinc, magnesium and B vitamins - nutrients that are energizing, hormone balancing and brain-boosting. Enjoy!