Hello, hello! I hope this post finds you all doing well. I hope you’re picking up new hobbies, finding ways to help others, and enjoying life in the midst of all of this insanity.
A few weekends ago, right before the governor announced the Bay Area’s shelter in place directive, Mark and I went grocery shopping. It wasn’t too crazy, but ALL of the milk alternatives were gone. Hence, this recipe. I am sure that a lot of things that you want to have may be unavailable because of hoarders, shortages, etc. but if a milk alternative is one of them, I have just the recipe to help you overcome that.
Whole Foods and Sprouts have tons of raw cashews or cashew pieces in bulk that you can just pour into a bag. Cashew milk is easier to make than almond milk or oat milk because you don’t have to do any straining. It’s insanely easy and less wasteful. Like, I wonder why I ever spent money buying other milk alternatives in the first place because this was so easy…and cost effective.
This recipe is versatile, so I don’t think you can really go wrong with it. If you like your milk a little sweeter, add some sugar or honey. If you like it creamier, reduce water (not suggested). If you like it ‘watery’, add more water. This recipe is simple, but it’s made to how I prefer it and recommend it, so feel free to play around with it.
- 1 cup raw cashews or cashew pieces
- 4 cups of water
- 1 teaspoon vanilla extract (optional)
- Soak raw cashews in a bowl of warm water for about 4 hours or more.
- Drain and rinse the cashews.
- Place cashews, water, and vanilla extract into a blender and blend until smooth.