Two-Ingredient Tuesday: Creamy Cashew Milk (or Cream)
One of my fridge staples is homemade cashew milk. It's so easy to make--no soaking or straining needed--and so versatile! I use it in smoothies, in matcha drinks (since I rarely drink coffee) and in place of dessert. The slightly sweet, super creamy consistency does something magical and squashes my sugar cravings. Cashews are very cooling and calming; wonderful for those of us that run hot and even help calm anxiety. Try this at home and you'll forreal never want to touch boxed or bottled nut milks again.
Cashew Cream can be made by simply adding less water to your blender. I use cashew cream in place of regular cream in soups, stews, or as a base for frosting! Seriously! It's a super chameleon and can take on any taste from chocolate to vanilla to pumpkin spice! Just have fun with it.
Creamy Cashew Milk (or Cream)
Cashews are a great source of magnesium and vitamin K, as well as lots of other lesser-known phytonutrients. This Recipe makes about 4 cups of milk or 2 cups of cream.
- 1 cup organic Cashews
- 3 cups filtered water (use about half if making cream)
- a generous pinch of salt
- 1 tsp vanilla, maple syrup, cinnamon, lemon/orange zest
- 1 or 2 dates
- Set oven your to 300 degrees
- Place cashews on a baking sheet and toast until lightly golden--about 6-8 minutes
- In a blender add your cashews, salt, 2 cups of water (only 1.5 cups if making cream)
- Blend until smooth
- Adjust consistency as desired, adding more water to thin. That’s it!