For the longest time I would buy store bought milks, and mainly almond. Because we didn't care for them all that much, they would go to waste and just get tossed. I never cared for all the additives that are in them, not to mention the issue with using almonds that are gassed with PPO (propylene oxide) rather than steam pasteurized. I would make my own almond milk from time to time, but that too had too much of a nutty flavor for me. So I finally gave in and made my own cashew milk. I took it a step further and made chocolate too. Story over....recipe and sharing is not however!
When I made my first batch of cashew milk, we couldn't get enough! It was creamy, didn't taste like almond milk (because duh, it was from cashews), we couldn't even tell it wasn't real milk! And the best part was, it didn't have that added creamy texture that boxed milks have from carrageen (google the downside of it, it's a known carcinogen). It was just pure, real, raw, nutritious and creamy from the froth and lovely cashews. Throw in some fresh out of the oven cookies (like my chocolate chip or snickerdoodle ones) and we are in clean food heaven!
The simplicity of this recipe is amazing, the flavor is mind blowing and the nutrition is on point. I use raw organic cashews, organic medjool dates, pink himalayan sea salt, organic vanilla and for the chocolate a splash of grade b maple syrup and raw cacao powder. Cashews are loaded with copper, magnesium, manganese, phosphorus and zinc, not to mention protein (although we lose some when we strain), good healthy fats, and are a great source for antioxidants. When we add in the raw cacao powder, we are upping all of the trace minerals, calcium, iron, mood boosting benefits and adding even more antioxidants. Score, score, score, score!!! I simply blend up and strain my milk in one setting and then make the chocolate from the prepared milk, I make both in under 20 minutes.
So how do I make it? Here's how:
Glass bowl (large enough to fit 1 1/2 cups raw cashews and 4 1/2 cups water)
Nut milk bag
Glass milk bottles
Blender (I highly recommend a Vitamix)
Ingredients for both milks: (if only making 1 halve the recipe)
1 1/2 cup raw organic cashews
7 3/4 cup filtered (or 4 cups for just one milk)
2 organic dates, pits removed
a pinch of pink himalayan sea salt
1 tsp vanilla (plus 1/2 for the chocolate)
2 1/2 tablespoons raw cacao
Splash of dark amber maple syrup (formerly known as grade b, does not spike blood sugar)
Soak cashews in water overnight (Why? To remove the phytic acid)
Drain and rinse cashews well, until water runs clear
Fill blender with just shy of 8 cups of water (you need to leave room for cashews)
Add in drained and rinsed cashews, the dates, a pinch of salt, a tsp of vanilla extract and blend for 1-2 minutes.
Strain into a clean bowl using the nut milk bag. I usually stop mid way and clean it out and run under water.
Fill one bottle with the Vanilla milk
Throw the rest of the filtered milk into the blender
Add in 2 1/2 tablespoons of raw cacao
Add a splash of maple syrup
1/2 tsp more of vanilla extract
Taste and adjust for sweetness/chocolatey flavor
Blend, pour directly into the other bottle or glasses and enjoy!
And just like that you will have 2 delicious and nutritious milks that are totally kid approved! Oh and the best part is, the chocolate one doubles as hot chocolate! I love that my kids will drink it up not even thinking of the goodness that their body is getting because it tastes like a treat. Eating good, clean food is easy and the best part is, its insanely good for us. Our body, mind and soul with thank us for it!
My chocolate picture is below, of course all the times I've made it completely full we don't have any pictures, but the one time I did make it to try it we have that lol! I remember making it thinking "Oh this NEEDS to be shared" so I snapped a photo while it was on my mind.
Enjoy from my heart and hO'Me to yours.
Mary O'Meara -