Nut milk is great alternative if you’re staying away from dairy or if you want a new flavor profile for your smoothies. Some of my favorites include cashew milk, coconut milk and almond milk. My issue with the store-bought versions of these items is the long, long, long list of ingredients.
Cashews are used a lot in vegan or raw recipes, typically to add creaminess to foods when omitting dairy. My friend Christine makes a killer raw cheesecake and the filling is made of cashews. It also makes up my favorite Indian dessert, kaju katli.
I took a trip Trader Joe’s and stocked up on lots of necessities (raw almonds and raw cashews) and un-necessities (Pumpernickel pretzel sticks). With cashews on hand I knew that I definitely wanted to make a raw cheesecake and while day dreaming about said cheesecake, I had the thought that I could probably make some really delicious nut milks with my Vitamix. Even though I had purchased almonds and generally prefer almond milk, I opted for cashew milk primarily because it doesn’t require any straining. I added maple syrup to sweeten it and cinnamon for a little spice. It blended up nice and frothy and reminded me of Christmas; I would seriously consider switching out my almond nog for this beverage.
Cinnamon Cashew Milk
Time: less than 5 minutes
- 1/3 cup cashews
- 1 cup cold, filtered water
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
Blend all the ingredients in a high power blender until smooth. Chill. Enjoy!
I had a few sips of my cashew milk and then decided it would be better used over cinnamon baked apple oatmeal. And I was right. It was creamy, sweet, cinnamon-y, apple-y and delicious; exactly what I needed to kick-start my day.
What is your favorite milk alternative?