Cashew Milk

Way back in May, for Mother’s Day, Kevin bought me a juicer. Here’s my review on it! Since then, we’ve been making juice very frequently, I even remarked that I use the juicer more often than the microwave, and I still stand by that statement.

My reasons for wanting a juicer were numerous, firstly Kevin is a big juice fan, and I hated to see him drinking “Fresh, 100% natural” store bought garbage. I know that they’ve been heated and pasteurized, effectively reducing the effects of phytonutrients. I know that they are often left in large stainless steel holding tanks for months at a time, just think of all the vitamins and minerals lost to oxidation in this time?! Never mind all the added “Natural Flavour” and sugar?! It’s basically a scam. Store bought juice just sucks. It’s not good for you, or your wallet.

Secondly, I was hoping that I would be able to boost my own intake of nutrients, vitamins, minerals and phytochemicals. If you’re new to the blog, you might not know that I have a shoddy digestive system. After speaking to numerous doctors and doing numerous tests, we still don’t have any idea on what’s causing my issues, but I feel that if I continue to eat well and manage to add extra, easily digestible nutrients to my diet I’ll be better for it.

I also love that my kids love juice, but I always felt a little bit bad as they were never allowed to have juice. I wouldn’t let them have store bought juice unless we were visiting somewhere. Even then, it kind of made my eye twitch. Not because I didn’t think they could handle it, but because I felt there were better way to hydrate them than some chemical cocktail masquerading as a healthy, viable alternative. 

Lastly, I read a rumour online that I’d be able to make nut milks in this baby. Making nut milk the old way wasn’t hard, it was just time consuming. Soaking the nuts, blending them with water, then squeezing them in a nut milk bag. It was messy, and a long process. Now, I don’t have that headache at all. I simply soak my desired nut in water for 8-12 hours, rinse, and ladle into my juicer. It does all the work and spits out pulp that is almost completely dry when making almond milk and a thick paste when making cashew milk.

Try it. You’ll be thrilled! I found that cashew milk does not need sweeteners or flavour enhancers at all. It’s smooth and mellow right from the tap! 

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Cashew Milk

Author Ally

Ingredients

• 2 cups cashews soaked 6-8 hours
• 6 cups water
• scrapings from 1/2 vanilla bean

Instructions

1. Combine cashews, water and vanilla seeds in a large bowl.
2. Spoon cashews and water into the feed chute of your juicer, being cautious to not put too much water as it will run out the chute tube until a few cashews have been juiced.
3. Continue to ladle cashews and water together into your juicer.
4. Drink immediately, or store in the fridge for up to 3 days.

Recipe Notes

Alternatively, you can make your cashew milk the same way I used to make nut milks!