Sunday, June 30, 2013

DIY - Cashew Milk

So I did the Blueprint Cleanse recently and one of my favorite drinks was the cashew milk. It's creamy and refreshing and a great alternative to regular milk. It's also cheaper to make it yourself rather than purchasing it already made. The price of making it yourself can also vary depending on where you buy your ingredients. Here are the ingredients:

1 lb of raw organic cashews
3 tbsp organic agave nectar
2 tsp ground cinnamon
A splash of pure organic vanilla extract
3 cups filtered water

The pound of cashews cost me $8.99 at the Fresh Market but if I had purchased them at the local farmer's market I could have found them for around $6.99. Fresh Market just happened to be more convenient that day. My suggestion is to shop around for them to get the best price. The agave nectar was about $2.99 and I had the other two ingredients in my pantry already. Most of you will, but if you don't, those can be found at the grocery store.

Put the cashews in a medium bowl and cover them with cold water. Soak them overnight in the fridge for at least 8 hours.

In the morning drain and rinse the cashews until water runs clear. Put the cashews in a blender or Vita-mix and add 3 cups of water plus all other ingredients.
Agave nectar, vanilla extract, and cinnamon powder.

Blend until cashews are completely pulverized. About one to two minutes.

If you don't mind tiny cashew particles in your milk then you are finished! If you don't like the texture, strain liquid through a cheesecloth to separate the solid particles from the liquid. Squeeze the cheesecloth until all liquid is drained out of it. And voila! You're finished! Cashew milk will keep in fridge for up to 3 days.

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