Cashew are some of the most versatile nuts. If you have done any exploration in the realm of vegan cooking you quickly noticed cashews can be used from dip recipes to “cheese” recipes (yes, cheese is not a typo). I haven’t gone as far as trying cashew cheese (yet) but I did start experimenting with cashew milk which has left me pleasantly surprised. As I wrote in my blog post, What you need to know about Milk & Diary, exploring milk alternatives was a necessity for me so that’s when I discovered cashew milk!
Why use cashews?
- Cashews contain some of the highest good fat content. Similar to olive oil it contains heart loving oleic acid, known as omega 9.
- Cashews contain copper, which is needed for many biological processes, one being the development of bone and collagen.
- Cashews are also a magnesium powerhouse! Magnesium is necessary for strong bones as it balances calcium levels in regulating nerve and muscle tone.
If those health nuggets don’t sell you then this should- it’s a delicious drink that is creamy and smooth. If you are skeptical give the recipe below a try:
- 1.5 cup raw cashews, soaked
- 4 cups filtered water
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3 Medjol dates
- ½ tsp sea salt or Himalayan salt
- Drain your soaked cashews, discard the water
- Blend all your ingredients, until thoroughly blended
- Placing a nut milk bag in a bowl, pour you nut milk into the nut bag. This will now require some arm power to squeeze all the creamy goodness from the cashew pulp.
- Using a funnel pour your delicious cashew milk into your mason jar.
To make this sugar-free friendly, replace the 3 Medjol dates with 1/4 tsp of raw stevia leaf. Stevia is a natural sweetener that is 15 to 300 times sweeter than sugar, without the blow to your blood sugar. One teaspoon of stevia is equivalent to one cup of sugar, so not much will be needed. Stevia is a natural herb that does not feed fungus, which is needed when fighting candida overgrowth.