Nut milks are a delicious and nutritious alternative to cow’s milk. Homemade cashew milk is one of the simplest nut milks to make! Since cashews are a soft nut they blend easily into a creamy, smooth consistency that doesn’t require a nut milk bag for straining. It’s one of my personal favourites and my toddler son River can’t get enough it!
CHECK OUT THE VIDEO:
In this video I show you how to make a simple, dairy-free, creamy cashew milk step-by-step, so if you’re a visual learner like me it’s definitely worth the watch. This video is the first of my ‘Healthy Kitchen Staples’ series, stay tuned for more!
Soak Your Nuts & Seeds
Begin by soaking your cashews overnight, if that’s not possible soak them for at least a minimum of 4 hours. The reason we soak raw nuts and seeds is to reduce phytic acid which is often referred to as an anti-nutrient because it inhibits the absorption of certain minerals such as: iron, zinc, calcium, magnesium and manganese by binding to the minerals in your digestive tract.
