My food life has changed a bunch in the last eight months, and it’s in no small part to the fact that I’ve taken out one of the stars of my food life and one of the planet’s most loved food groups: dairy (!!!)
This move hasn’t come without a little regret. I love cheese, I miss it. I see a stinky Epoisses or a camembert from Normandy or maybe just a creamy brie, and my mouth still waters. And there’s a small hole in my summer tomato salads without milky mozzarella. But the monumental gain in overall health and reduced joint pain has kept me off the hard (and soft) stuff for now (you know… until cheese plate season, a.k.a. the holidays.)
However, I don’t miss milk or cream. I’ve got Cashew Milk now, the homemade kind, and that’s been such a relief for my morning smoothies, creamy sauces or vegetables, and even the occasional chips and dips platter. I’ve made a vodka cream sauce with homemade buckwheat pasta that almost makes up for losing out on all those caprese-style salads.
MORE: Make your own Homemade and Handcut Fettuccine.
I’ve been giving away bottles of my Cashew Milk all spring and summer because when friends taste how creamy it is, they give me that look, the one that says their morning coffee would be so much better with the stuff, which it definitely is. This recipe is oh-so-simple and doesn’t require a super powerful blender (I used to make this milk with a regular $15 blender). While I’ve since upgraded to a fancier model — thanks to a sweet gift from a sweet guy — the results are just about the same.
Some nut milk recipes implore you to add cinnamon or nutmeg or even maple syrup or honey to (perhaps) fake the sweetness of cow’s milk. I understand the need to bridge the taste difference at first, but now that I’m used to nut milk (and love it), I don’t add much else besides nuts and filtered water. Sometimes, I add in a little vanilla extract to add aroma, but you can leave it out. Leaving out added sweetness just increases the versatility of your Cashew Milk. You can add it to sweet baked goods, breakfast smoothies, or even savory dishes.
If you’re avoiding dairy too, I’d love to hear about ways you add faux creaminess to your life (if at all). And if you already drink the nut milk kool-aid, share your secrets, please!
MORE: Scoop up your nuts or flours with this Handmade Ceramic Scoop.
Makes: 4 cups
Prep Time: 4 Hours
Cook Time: 5 Minutes
Total Time: 4 Hours 5 Minutes
- 1 cup raw cashews
- 1 cup tap water
- 2 cups and 2 cups filtered water, divided
- 1 teaspoon vanilla extract (optional)
- Soak cashews in 1 cup tap water up to 4 hours or overnight. Strain and rinse.
- Add cashews and 2 cups filtered water to a blender and whiz for 3 minutes until well blitzed.
- Add the remaining 2 cups filtered water and vanilla extract, if using, to blender. Whiz for 2 more minutes.
- Store in the fridge and use within 3 to 4 days.
- 1 large glass jar with airtight lid
- 1 length of kitchen string
- 1 tag
- Pour cashew milk into glass jar, wipe rim, and seal.
- Tie the string into a knot around the rim of the jar.
- Write the label on a tag and thread one end of kitchen string on jar through the hole in the tag. Tie a knot and trim any extra string.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.