Easy Nut Milk Recipe - Cashew Milk Recipe from a Nutritionist

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Written By Hilary Beckwith

Making Nut Milk at Home

Nut milks and other plant-based milks, like oat milk are all the rage right now. Eating vegan food diets in general have been hyped up by misinformation, and as a holistic nutritionist, I think we are missing a lot of important nutrients, and destroying our planet more, by consuming poor-quality animal protein substitutes.

But I also know animal proteins may not be the best option for some individuals, due to religious beliefs, inner conflict with killing of animals.

In these cases, it’s important to remember that many store-bought vegan milks are full of toxic seed oils, harmful emulsifiers, and starches, that poorly impact the health of your body and the environment. Yet they are marketed as being a healthier alternative to animal milk.

READ MORE ABOUT MY THOUGHTS ON CURRENT HEALTH TRENDS.

That’s why I want to share my favorite nut milk recipe for Cashew Milk! This recipe is easy, creamy, slightly sweet (cashews are sweet!), and best of all, contains no harmful additives.

This recipe was inspired by itdoesnttastelikechicken.com.

Easy Cashew Milk Recipe

INGREDIENTS

  • 1 cup raw cashews

  • 4 cups filtered water, room temperature, plus 1 cup for blending

  • 1 teaspoon pure vanilla extract (optional)

  • pinch of sea salt

  • 2 Tablespoons agave or high-quality maple syrup (optional - I think it’s perfectly sweet without)

  • OPTIONAL FLAVOR IDEAS: pinch of cayenne pepper, ground cinnamon, or fresh ground nutmeg.

INSTRUCTIONS

  1. Soak the cashews: Place the raw cashews into a bowl or jar with the 4 cups filtered water. Leave at room temperature for 3-8 hours (or overnight).

  2. Strain and blend: Strain the soaked cashews and add them to your blender with the remaining 1 cup filtered water, vanilla, sea salt, and sweeteners, if using. Add any other spices/flavorings you want to try, and blend until smooth!

  3. Shake or stir before serving. Foams well for a latte, or great for drinking by itself!

Did you make this recipe?

Tell me how it went in the comments below!

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Hilary Beckwith

Hilary is a Nutritional Therapy Practitioner (NTP), and is Board Certified in Holistic Nutrition®️ by the NANP. Years of working in the field of Physical & Regenerative Medicine, paired with her own hormonal dysfunction, chronic pain, & disordered eating tendencies, is what sparked her interest in nutrition.

She launched Well Roots in September 2021, providing nutritional support for individuals dealing with chronic inflammation, autoimmune dysfunction, & PCOS. She helps people to stop fixating on food, and feel amazing in their bodies.

https://hilarybeckwith.com
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My Controversial Thoughts on Popular Health Trends - Vegan Foods, Gluten-Free, and Intermittent Fasting Times
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