Not everyone can or wants to drink cow milk. You may be dairy intolerant, or vegan? Or maybe you just don’t like the taste of ordinary cow’s milk. Whatever the reason, there are so many alternatives available in the shops now. Almond, soya or hazelnut milk to name a few. And let’s not forget why you clicked on this post: cashew milk of course 🙂
However, a quick check on a carton of shop-bought cashew milk shows the following ingredients:
INGREDIENTS: Cashewmilk (Filtered Water, Cashews), Contains 2% or less of: Almond Butter, Vitamin and Mineral Blend (Including CalciumCarbonate, Vitamin E Acetate, Vitamin A Palmitate, Vitamin D2), Sea Salt, Natural Flavor, Sunflower Lecithin, Locust Bean Gum, Gellan Gum, Ascorbic Acid.
Say whaaat?? Almond butter, Locust Bean Gum, Gellan Gum .. what even IS that? .. you’ll be sorry you asked – Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (told you you’d be sorry!). Did you know that a rat study showed that this can cause gut problems? So if you’ve got a sensitive stomach, you may want to avoid this ..
Aaaanyway – enough of the technical stuff, back to the cashew milk … Whatever happened to just cashews and water? Do we really need all these other ingredients? Well, turns out .. No, we don’t! And what’s more, home-made cashew milk is so much nicer than getting it from the shop. And it’s so easy to make with a high speed blender like a Vitamix or Blendtec
Ingredients – (and look, there’s not a Locust bean in sight!)
- 1 cup (160 g) raw Cashews
- 2 Medjool Dates pitted. Alternatively use honey or syrup to taste if you want to sweeten the milk slightly
- 3 1/2 cups (798 ml) Water
- 1/4 tsp Sea Salt
- 1 tsp Pure Vanilla Extract
- 1/4 tsp cinnamon (optional)
- Soak the cashews in very hot water for 15 minutes. Alternatively, if you’re planning ahead, leave them to soak overnight in room temperature water. Either way works fine!
- Drain and rinse.
- Add cashews to a high speed blender such as the Vitamix or Blendtec along with dates (or some honey/syrup to taste – whatever works for you!), water, salt, extract and cinnamon.
- Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.
How easy and quick was that? Creamy, rich and you know exactly what you’re drinking. And what’s more – all the goodness like the fibre and nutrients stay in the milk. Giving you more of the benefits and goodness without any of the Gellan Gum ..
You can use cashew milk for cooking and baking as an alternative to normal milk (I’m thinking mashed potatoes, ice cream, a shake, coffee .. you get the idea 🙂
You will notice that after a while the cashew milk starts to separate slightly. That’s normal and nothing that a good shake of the bottle won’t fix.
Storing the cashew milk
You can store your home-made cashew milk in a closed bottle or lidded container for up to 3 days. After that? Make a new batch as it may have turned sour. You can always half the ingredients and make a smaller batch if you don’t need too much.
Some people prefer a slightly sweeter taste in which case you can add some of the vanilla extract or honey. Have a play with the recipe and adjust to what works for you.
I’d love to hear of any hacks or tweaks in your recipe so please do leave a comment to help others enjoy this great alternative to shop bought cashew milk!
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