Got Milk? Yep, Creamy Cashew Mylk!

Today we’re talking Milk. Or should I say, MYLK. Yes, that is my fancy way of spelling milk that isn’t actually milk. I haven’t drank regular milk in wow, probably 15 years. In desperate times, I would perhaps splash some cream in my coffee, but milk poured over cereal or a glass of milk—nope, not a drop. (I will save my speech on why I don’t drink regular milk for another post. You’re welcome 🙂

Instead, I happily make my own MYLK at home. My clients often ask how to make homemade mylks so today, I’m gonna give you my favorite Creamy Cashew Mylk Recipe.

Let me tell you, it’s so damn easy to make! No straining required. Raw cashew mylk is rich and smooth, and very closely resembles the look and texture of dairy milk. And you’ll have a delicious milk alternative that’s free of Carageenan and other additives that are found in store bought brands.

It’s also super easy to jazz up cashew mylk with additions like turmeric or lavender and honey.

Cashew mylk is perfect for smoothies, soups, cream sauces, desserts, and of course over your homemade granola or oats!

If possible, buy fresh raw cashews. Like all nuts, they are susceptible to rancidity and fungus because of the high fat content. So make sure to store your cashews in an airtight glass container in the fridge—I love using mason jars. They should keep fresh like this for about 4 months.

Cashews are an awesome source of protein, B and E vitamins, and minerals like magnesium, zinc, copper, iron, and yep, calcium to support healthy bones, teeth, and muscles. So yes, you read that right, you don’t need cow milk for the calcium.

Believe it or not, those creamy cashews are actually lower in fat than peanuts, almonds, walnuts and pecans. They contain monounsaturated fatty acids, such as oleic acid, that help regulate blood pressure and cholesterol for heart health. They also have what’s referred to as a “high energy density” that can help to stave off fatigue.

And I do LOVE me some cashew mylk! So, without further ado, here’s my fav recipe.

Creamy Cashew Mylk:

– 1 cup raw cashews, soaked for 2-4 hours

– 3-5 cups filtered water, depending on how thick or thin you prefer

– pinch of Celtic sea salt or Himalayan Pink Salt

– 1 ½ teaspoon alcohol free vanilla extract

For added sweetness:
2-3 pitted dates or 2 Tablespoons Pure Organic Maple Syrup

To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar.  Cover the container with a breathable kitchen towel and allow to soak at room temperature for 2-4 hours.

1 )  Drain the cashews and throw away the soaking water. Rinse the cashews a few times.

2)  Put the rinsed cashews, fresh filtered water, vanilla and salt in your blender (and pitted dates or maple syrup if using), and blend on high until smooth and creamy—about one minute.

3)  Store the mylk in a sealed container in the fridge. Cashew mylk made with soaked cashews will keep for 3 days in a very cold fridge. Un-soaked cashew mylk will keep for about 5 days.

4)  Drink and say YUM!

Let me know what you think in the comments below!

 

LOVE + cashew cream,

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