Dairy free milk alternatives have become more and more popular… Not just because they are healthier and lower in calories but also because a lot of people are discovering that they are lactose intolerant.
For example, about a year ago I discovered that I get serious breakouts every time I have any dairy, especially cheese.
There’re a lot of dairy free milk alternatives in the market but most of them are full of preservatives so they can have a long shelf life. My favorite brand is Silk because they don’t use carrageenan in most of their products, an additive that is linked to cancer. As everything else, the best way to make sure we are eating as close to the earth as possible is by making the milk at home and that’s what this post is all about.
Almond milk is usually the go to for most people but after I gave cashew milk a try my whole perspective changed. It has a more neutral flavor and it’s way creamier than any other dairy free milk alternative… Give it a try!
P.S. If you decide to buy your dairy free milk at the store make sure it’s unsweetened and avoid carrageenan.
Serves: 4 Prep Time: 10 min. Cooking time:- Total: 10 min.
- 1 cup raw unsalted cashews
- 5 cups filtered water
- 4 dates
- 1 tbsp. vanilla extract
- Pinch of sea salt
- Soak the cashews overnight in 1 ½ cup of filtered water, preferably in a glass container (don’t refrigerate)
- The next day, rinse the cashews and combine them in a blender with the rest of the water (3 ½ cups), dates, vanilla and sea salt.
- Run the mix through a nut milk bag and squeeze the bottom of the bag to get the most milk you can.
- Place the liquid in a glass container with a lid and keep in the fridge for up to 5 days.
P.S. to not throw away the solid cashew mix that remains in the nut milk bag you can let it air dry overnight, put in a baking sheet and cook in the oven at 200F for about 20 min. or until completely dry to get cashew flour for your baking goods!