With many people now looking for dairy alternatives or going “the paleo way”, nut milks are in high demand. Many of you raw foodies and vegans are well aware of dairy substitutes – especially almond milk, which has become increasingly popular in recent times, even with many dairy lovers! But there’s a new nut on the scene, The Cashew Nut, which when it comes to dairy alternatives, is arguably the most delicious due it’s thick and creamy texture. (It makes also makes a great cream cheese substitute too, but more on that to come…)
In light of the new PHD Cashew Nut “Mocha” Milk (which by the way sounds like heaven on earth and will be available for online delivery mid-November here), I thought I would share some info on why exactly cashew nut milk is so good for you, and how you can easily enjoy it in your own home too.
THE HEALTH BENEFITS:
• A good source of tryptophan – an amino acid which is used to make serotonin, the feel good hormone!
• A source of Magnesium – essential for energy metabolism, nerve and muscular function.
• Although they have a high fat content, this fat is made up of monounsaturated fatty acids such as Oleic Acid, which promotes good cardiovascular health and can lower cholesterol.
• Cashews are also a good source of zinc, folate, vitamin E, copper and calcium.
• A good source of vitamin K – essential for the process of blood clotting and building strong bones.
• A lactose free milk option
HOW TO MAKE IT:
Unlike almonds (which generally need to be blanched, soaked, blended and strained), cashew nuts can be soaked and blended straight away to produce a smooth and velvety milk. Having a high powered blender such as a Vitamix or even a juicer definitely helps, but you can also use a regular blender. The result may be a bit gritty, so I suggest using a nut cloth or tea towel to strain and squeeze the milk from the pulp.
• 1 cup of raw cashew nuts – soaked for at least 2-4 hrs.
• 3 – 4 cups of filtered water.
1. Soak cashews in water for 4hrs. Strain and rinse.
2. Place cashews and 3-4 cups of water (depending on the thickness you want) in your blender. Blend on high for a minute or two, or until you have a smooth and creamy texture. If using a juicer, slowly add the cashews and water together in batches.
3. If you find your milk is still too grainy, strain the milk through a nut cloth or tea towel.
For a sweeter milk, try adding agave nectar, stevia, or try using vanilla extract or cinnamon for a boost of flavour. Enjoy own its own or in place of dairy milk for cereal and smoothies.