What’s in Your Fridge This Week?

We’ve Got a Cashew Nut Milk Mustache.

Hey all you alternative milk drinkers. We just wanted to check in and see how everyone was holding up and what milks you’ve tried, loved, hated, made, etc. Let us know how the dare is going for you!

This week we played around with making cashew milk, since it’s our favorite nut. We made a few batches and really just loved the milk straight up with a little vanilla. No fancy recipe was needed here, and it really added a nice flavor to dishes. Here’s what we did:

First we soaked the cashews for 2 hours and drained them.We then put them in the blender with a 2:1 cashew/water ratio and let it blend for a few minutes straight.When we went to strain the milk for any leftover cashew chunks, there were none! I was shocked. So back in the blender went the pure white and creamy milk, for a few quick mixes with some vanilla extract (we use approximately 1 tsp per cup of nuts). When selecting your vanilla extract be sure to read the label. Most of the brands out there use alcohol! We want the pure stuff people.

So after making the milk we placed it in a jar, sealed it and kept it in the fridge. I don’t like to make too much at once since it’s best fresh. 1 cup of nuts with 2 cups of water lasts us 3 days or so.

We each have a favorite way to use this milk and we’re going to share those with you here:

Raw Oatmeal
1/2 c. oat groats (You can find these in the bulk section at Whole Foods. Soak for 2 hrs – overnight, drain, rinse and place in fridge.)
1/2 c. cashew milk (or your choice)
1 soaked date (soak for 5 – 10 min.)
1 tbsp. coconut oil
1 tsp. your choice of sweetener (currently I use Organic Zero)
cinnamon to taste

Place all ingredients in a blender for about a minute or until smooth. It’s not the most attractive looking breakfast but I must say I tear up on the last bite. Since it’s raw it will be slightly cold to room temperature, but you’ll be full, energized and stocked up on a whole lot of nutritional goodness.

Protein Shake
1 c. cashew milk (or your choice)
1 banana
1 scoop of raw vegan protein powder
1 tbsp. coconut oil
1 tbsp. peanut butter
1 tsp. of chia seeds
ice

Place all ingredients in a blender and go at it.

Next week we’re going to do a rundown on the store bought milks, which we prefer, which to avoid and more.

Here is how we made our cashew milk. Check out the video!

Soaking

2:1 Cashews to Water

Blending

Sifting

A Tall Glass of Cashew Milk