I’ve always wondered why the store-bought nut milk cartons, including the organic ones, have expiration dates like weeks and months away from now. Although not too many preservatives are listed on the label, I still feel very skeptical about all the chemicals keeping the the liquid fresh for way too long.
I don’t drink the cow milk anymore since I’m human. Besides I think the current state of dairy farming is beyond inhumane and dismal. You can learn more from my heroic friends at Mercy for Animals.
Then I came across what looked to be a very simple recipe from Blendtec for cashew milk. When it was all done, I was beside myself for having spent so much money all these years on all the nutty nut milks!
Click here for the recipe, and I’ll also write it out below. I’m telling you, it will take you 1 minute to make the uber delicious, creamy and healthy nut milk at home. You just have to soak the raw cashews overnight (or, I give it 24 hours).
I drink the milk by itself, or mix with my favorite vegan all-in-one shake, Vega!
You will save you $ and reduce trash, win win!!
Cashew Milk :
cashews, soaked overnight and rinsed
*honey or maple syrup (Blendtec lists agave nectar, but I think it’s too high glycemic.)
Add ingredients to jar in order listed and secure lid. Select “Whole Juice.” Serve or store in refrigerator for up to 3 days.
NOTE: If your blender does not have a “Whole Juice” cycle, blend on Medium High (speed 6 or 7) for 50-60 seconds.
Use more or less water to vary the thickness of your raw cashew milk. A 4:1 ratio of water to cashews is similar to whole milk in taste. If you add another cup of water, the resulting 5:1 ratio is similar to 2% milk.
I’ve recently turned vegan from vegetarian. I had to…I’ve learned way too much about our dairy industry and what “people” do to our cows and their babies. I won’t go on too much about these horrific practices, but please do your due diligence. Here’s a site for you to get started : http://animalplace.org/
I love cheesecake, but I can no longer enjoy the cow cheese knowing what I know now. So, I’ve looked into raw vegan “cheesecake” made with nuts, mainly cashews. How healthy!
And the most surprising factor of it all is that it only takes 5-10 minutes to “bake” the cake!! (*It does take 2-3 hours to soak the nuts prior to “baking” and another 2-3 hours to freeze the cake.)
Here’s a very easy recipe for your very own raw vegan cheesecake!
|6-8 servings on a 8 x 10” panCrust :
1 cup of raw walnuts3 dates, pitted
1 tablespoon of shredded coconut
1 ½ cup of cashews
1/2 cup of lemon juice
1/2 cup of honey
1/4 cup of melted coconut oil
1 tablespoon of vanilla extract
1/4 cup of coconut milk
*For flavors, you can add ¼ cup of your favorite fruit, toppings and more.
1) Soak cashews in water for 2-3 hours.
2) Sprinkle shredded coconut evenly on the bottom of a pie pan. This prevents the cake from sticking.
3) Blend walnuts and dates until crumbly. (Careful not to overheat the blender!) Press the crust onto the pan.
4) Blend all of the filling ingredients until creamy. You can add a little more liquid if necessary. Pour the filling cream evenly over the crust. Place in freezer for at least 2-3 hours.
5) Take the cheesecake out for 20 minutes before serving. You can leave the rest in the freezer, or leave some pieces in the fridge for your immediate enjoyment!
Simple enough? You’ll love the taste and you’ll wonder why you ever ate the cow cheesecake. And it’s super healthy! Win win!
*Check out my Blueberry Raw Vegan “Cheese” Cake :