When it comes to food and drinks, I am very easily influenced. The blogosphere is such an amazing place to be in with everyone sharing and exchanging recipes. I am inspired by my fella bloggers be it, non-vegetarian, raw foodies, vegans, and vegetarians alike.
Let’s talk about milk, shall we? Do you guys like milk?
I love milk. No, wait. I absolutely LOVE milk. I am certain that even as a kid, my mother never had to fuss about my calcium intake. In-fact both I and my mom love milk and we consume more of it during Ramadan (Fasting month). We used to joke that we should get a cow especially during this month just for the milk! I’m guessing with all the milk I consume, I would not be such a brittle old lady after all! 😀
Whenever I hear someone saying that they hate milk, I literally feel bad for them. WHY wouldn’t anyone like milk? Unless you are lactose intolerant of course.
If you do not like milk…
HOW do you eat Oreos?
What do you eat your cornflakes with?
If you do not like milk, you can’t dunk your chocolate chip cookies in a glass of milk. Your life must be sad right?
Okay, seriously. I am not a dunker. I rarely dunk my cookies in milk BUT eating cereals with milk is a necessity. Till a few years ago, when I thought of milk, I only thought of cow’s, coconut and soy milk. My food dictionary has definitely improved since then. I now recognize that there are so many types of milk!
The common ones would be,
- Cow’s Milk
- Sheep Milk
- Coconut Milk
- Rice Milk
- Soy Milk
There are also other types of milk like hemp milk, hazelnut milk, macadamia milk and the one that we would be talking about today. ↓
Every other blogger I know has been ranting about this Homemade Cashew Milk. Better than store bought, cheaper and delicious. Those additives were enough to make me march to the supermarket and grab a packet of raw cashew nuts.
So I was all set to make this cashew milk even though I do not have the fancy pants blender that EVERY blogger seems to own. Yup, we are talking about the master of blenders aka the Blendtec. The cheapest Blendtec in Singapore is like $1k++? I can get it way cheaper on Amazon, but I would be needing a converter and all. Voltage converters/transformers sitting on my cabinet tops are so not my kinda thing. Having said that, I still think that a Blendtec is one of the most useful tools a cook should have and I would LOVE to have one. Blendtec, are you reading me? ♥
So back to this ↓
This homemade Cashew Milk was a breeze to make. It is much quicker and easier to prepare than almond milk as it easily blends into a smooth texture. In fact, if you can even get away without straining it! If you prefer the milk really smooth, do strain it, and whatever that is left from the cashew nuts can be added to your next smoothie. It will make the smoothie extra delicious!
The amount of water used to make this cashew milk is really a matter of personal preference but I think that one cup of cashew nuts to three cups of water was perfect for me as 1:2 was a bit too rich for me. 1:4 ratio gives you a lighter milk and it would work too, especially if you prefer your milk with lesser calories. Just as I have stated earlier on, it is a matter of individual preference.
You can drink the milk sans any sweetener, but I prefer my milk with a tiny hint of sweetness, thus I added one tablespoon of agave to the milk. You can add honey or any other sweetener that you like. In fact, you can sweeten it with some Medjool dates too. Just add 1-2 dates while blending the cashew. I also added a pinch of salt to the milk, which is really optional, but it definitely gave the milk that extra punch and made it more delish!
This homemade cashew milk keeps well in the fridge for about 2-3 days and it can be used in coffee, tea, cereals and as a milk substitute in recipes. Oh, did I tell you that a splash of this is great in curries too??
All this milk talk is making me thirsty. Okay, it’s time for a glass of milk. Till next time folks! Have a great weekend!
- 1 cup raw cashew nuts
- 3 cups water
- 1 to 2 tablespoons agave or any sweetener of your choice (optional)
- Pinch of sea salt
- Soak the cashew nuts in water for at least 4 hours, or overnight in the refrigerator.
- Drain the cashew nuts and rinse until the water runs clear.
- Add the cashew nuts and three cups of water to a blender and blend till smooth.
- Add your sweetener of choice and sea salt and blend for a further 30 seconds.
- Strain the milk through a fine mesh strainer or cheese cloth.
- Store the milk in a covered container in the refrigerator. It should keep for 2 to 3 days.
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