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.