Easy Nut Milk Recipe - Cashew Milk Recipe from a Nutritionist
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.
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
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).
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!
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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Make Cold Brew Coffee At Home (you will never go back!)
As a nutritionist, I can tell you that your craving for afternoon coffee has everything to do with adrenal dysfunction or blood sugar…
But I’m not going to get into that today, because the reality is, on a warm summer day in Seattle, there is nothing better than sipping a super smooth, rich, icy cup of cold brew coffee.
Cold brew coffee is stupid easy to make in any case, but this method blows all others out of the water.
Cold-Brew Coffee Recipe
I’m going to get straight to the point here.
I. Love. Coffee.
As a nutritionist, I can tell you that your craving for afternoon coffee has everything to do with adrenal dysfunction or blood sugar…
But I’m not going to get into that today, because the reality is, on a warm summer day in Seattle, there is nothing better than sipping a super smooth, rich, icy cup of cold brew coffee.
Cold brew coffee is stupid easy to make in any case, but this method blows all others out of the water.
Concerned about caffeine? Here’s a great resource for you.
Let’s get to it.
cold Brew coffee concentrate
WHAT YOU NEED
9oz. coffee beans (choose your favorite roast), ground course
3.5 cups (28oz.) filtered water, room temperature
2-quart French press, or 2-quart measuring cup
Cheese cloth, old (clean) T-shirt, or nut-milk bag (skip this if using a French press)
Himalayan or Celtic Sea salt (optional)
INSTRUCTIONS
In the French press or measuring cup, place the ground coffee beans. Gently add the filtered water, ensuring all grounds are immersed, let sit for 10 minutes.
Gently stir the grounds to re-wet them. Cover and let sit at room temperature for 24 hours.
If using a French press, press and pour into a glass container with a tight-fitting lid. If not using a French press, filter through cheese cloth, T-shirt, or nut milk bag, and store in a glass container with a tight-fitting lid.
To serve, dilute 1:1, water to concentrate (or pour over ice). Add cream or sugar, if that's how you dig it, and enjoy pure bliss!
This concentrate can be stored in the refrigerator for up to 7 days.
did you make this recipe?
Share your experience in the comments!
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Easy Weeknight Recipe: Healthy Curry, Kale, and cauliflower Soup
This soup is my favorite.
It is soul-warming, nutrient-dense, SO easy, & freezer-friendly.
It is a staple in our home, for exactly those reasons. It can also be easily altered to whole-food-plant-based, if needed.
Make it your own! I love to top it with plain, full fat, grass-fed yogurt, micro greens, avocado, or my personal favorite: GOAT CHEESE (yum!). It would also be delicious with a variety of other vegetables, like parsnips, peas, or some pearl onions.
Easy Healthy Recipe for Weeknight Dinner
THIS SOUP…
This soup is my favorite.
It is soul-warming, nutrient-dense, SO easy, & freezer-friendly.
It is a staple in our home, for exactly those reasons. It can also be easily altered to whole-food-plant-based, if needed.
Make it your own! I love to top it with plain, full fat, grass-fed yogurt, micro greens, avocado, or my personal favorite: GOAT CHEESE (yum!). It would also be delicious with a variety of other vegetables, like parsnips, peas, or some pearl onions.
Curried Kale & Riced Cauliflower Soup
What You Need:
4 CUPS RICED, UNCOOKED CAULIFLOWER*
3 TBSP YELLOW CURRY SEASONING
1 TSP GARLIC POWDER
½ TSP CUMIN
½ TSP PAPRIKA
HIMALAYAN SEA SALT & FRESH GROUND BLACK PEPPER TO TASTE
2-3 TBSP COLD PRESSED AVOCADO OR EXTRA VIRGIN COCONUT OIL
1 SMALL RED ONION, CHOPPED
1 TSP MINCED GARLIC
8 CURLY OR TUSCAN KALE LEAVES, STEMS REMOVED, & LEAVES CHOPPED
2 CUPS CHOPPED CARROTS
4 CUPS BROTH (I LIKE TO USE CHICKEN BONE BROTH)
1-14OZ CAN OF FULL FAT COCONUT MILK (avoid using coconut “beverage”)
½ TSP RED PEPPER FLAKES
* If you can’t find riced cauliflower, or prefer to make your own, it’s very easy. This recipe takes about 1 large head of cauliflower (organic). Remove the leaves, and trim the dry part of the stem, cut into large chunks. Using a large food processor with the shredder attachment, process all of the cauliflower, including stems.
INSTRUCTIONS
Heat a large pot or enameled Dutch oven over medium heat. Once heated, add 2 TBSP of avocado or coconut oil.
Add the riced cauliflower, curry seasoning, garlic powder, cumin, paprika, salt, and black pepper. Sauté until cauliflower just begins to soften.
Add the remaining oil if additional cooking fat is needed, then add the onion and minced garlic, sauté until onion begins to soften.
Increase heat to high, and add the kale, carrots, broth, coconut milk, and chili flakes. Bring to a boil.
Once boiling, reduce heat to medium-low, and let simmer for 20 minutes.
Enjoy with your favorite toppings! Or allow to cool, then freeze in single serving portions for enjoying later.
make this recipe?
Leave a comment to tell me how it went!
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