A simple, creamy, satisfying homemade cashew milk recipe
Cashew milk is my new quick breakfast of choice. I’m not talking about the watered-down version in a carton that you can find in the milk aisle of your favorite health food store, I’m talking about a simple and ultra-creamy homemade version. And with spring here, I’m craving quick and easy recipes that we can whip up in the morning after a quick workout, or before running out the door. You can make this in less than 5 minutes (including clean up!) with a bit of foresight the night before. Plus, you can make a big enough batch to last a few days, or even a week!
While a green smoothie is my ideal version of fast food, I found that there have been a couple of mornings lately when I just don’t have enough time to put thought into making a well-designed green smoothie. I have a specific process that I like to follow when making green smoothies that ensures all of the greens are blended (so you don’t end up with a chunk of spinach in your teeth), but it takes a minute and I don’t always have time. When it all boils down, sometimes I just need a lightning-fast breakfast drink to take on-the-go. That’s how cashew milk wiggled its way into my morning repertoire.
I find that I’m not hungry for a big meal first thing in the AM, so I like to have a quick little something in the early morning and then a mid-sized second breakfast around 10am. I’m ready for a hard-boiled egg with some greens and quinoa once 10am rolls around, but till then I’m sticking with my cashew milk to satiate my hunger. Here are a few quick reasons why I’m loving this easy breakfast drink:
- Cashew milk tastes like a milkshake. Seriously. Sometimes I add a bit of extra vanilla and a little extra sweetener, and it’s close enough to the real deal.
- Did I mention how quick it is?
- Cashew milk keeps me full for a really long time thanks to healthy fats and the satiating texture.
- I know I’m getting a quick dose of nourishing goodness – no guilt here!
Cashews are rich in vitamins and minerals like copper, manganese, magnesium, phosphorus, iron, selenium, and B6. Magnesium is actually more difficult to get than you may think, so cashews are a welcome addition to my diet. Plus, cashew milk provides you with a healthy dose of good fats, and they include a bit of protein1. By now you know not to be afraid of including healthy fats in your diet – your body needs fat to function and to help absorb other nutrients. Fats provide energy for your body, and they can help you lose weight, lower bad cholesterol, and give you healthy hair, skin, and nails.
Cashew milk is a blank canvas: you can make any number of different flavors, or you can keep it simple depending on how much time you have and the ingredients you have on hand. You can sneak other super foods into your morning cashew milk to get extra vitamins and minerals. Try adding any combination of cinnamon, chia seeds, turmeric + black pepper, collagen powder, fresh berries, cacao, maca, gogi berry powder, coconut, or bananas.
Here’s how to make this quick and healthy breakfast drink:
Homemade Cashew MilkPrint Recipe
- 1 cup raw cashews
- Filtered water, to cover, plus 25-30 oz filtered water, to blend
- 1 tsp+ vanilla extract
- 2 dates or 2 tbsp sweetener of choice (I like maple syrup, you can also use honey)
- Optional flavor additions: strawberries, blueberries, blackberries, cacao powder, cinnamon, maca powder
Put 1 cup of cashews in a glass jar and cover with cool, filtered water. Cover and set aside on the counter to soak overnight.
In the morning, drain the cashews and place in a high-speed blender with 25-30 ounces of filtered water, vanilla extract, and sweetener of choice. Less water will yield a thicker consistency, like a milkshake, and more water will give a thin consistency, like store-bought nut milk.
If you are including extra add-ins to flavor your cashew milk, you can place them in the blender at this point. Try one of these combinations: 10-15 strawberries | 1 cup blueberries or blackberries and an extra 1/2 tbsp honey | 1-3 tbsp cacao powder, to taste | add cinnamon and/or maca powder to any flavor
Blend cashews, beginning on low speed and progressing to high, until they are completely liquefied.
Optional: Line a bowl with a nut milk bag or tea towel, and pour cashew milk in. Squeeze the bag until all of the liquid filters into the bowl, and the remaining pulp stays in the bag. I don’t normally strain my cashew milk because my blender completely liquefies it, and I like mine extra thick, but this is completely up to you.
Enjoy immediately, or refrigerate until ready to use.
- Source: http://www.medicalnewstoday.com/articles/309369.php