Recipes

Homemade Cashew Milk (Video)

by Jessica Mishra on November 18, 2011

I generally try to avoid dairy. Everyone’s body is different, and mine seems to be much happier without it. I have come to love the non-dairy milks that are available. Almond, coconut, rice, and hemp milk are some nice choices. I usually have a carton of the store-bought stuff lying around the house to use in my tea or on my morning whole grains. It is super convenient, but I have never been wild about some of the additives and preservatives they use in the store-bought milks.

I started making almond milk a while back, but I always forget to put the almonds out to soak the night before. Since cashews are a much softer nut, they do not require soaking in order to make them into a milk. You can also get away with not straining your milk since the cashews blend up quite nicely.

Cashews are a great source of copper and magnesium amongst other vital nutrients. Magnesium works in conjunction with calcium in the body to help support strong bones and muscles. Magnesium has also been shown to lessen the frequency of migraine attacks, lower blood pressure, and help prevent heart attacks. Copper is an important part of energy production and helps with flexibility in the joints. Copper also assists with the utilization of iron.

Use this milk in tea or coffee, pour some on cereal, or drizzle on morning whole grains. It is also great to make healthy “milk”shakes with or to add to smoothies. I am going to experiment with adding carob and some spices to it tonight for a delicious and warming drink. I hope you enjoy the video!

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Anna November 20, 2011 at 12:27 pm

>Super cool! Makes me want to experiment :)

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Beaming with Health November 20, 2011 at 12:49 pm

>Awesome Anna! Let me know what you come up with! ;)

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