I stopped buying nut based milks form the store a while ago. Making milk from scratch is way healthier. I know whats in it. Plus, I’m cutting back on waste by not buying the boxes that the milk comes in. Even though the boxes are better than a plastic gallon jug of cow milk, I’m doing my best to throw away less.
Nuts can be bought in bulk at health food markets or even online. The great thing about a local health food store is that I can bring my own bags to fill. No need for wasting plastic bags.
There have been a few times where I’ve been to the store without my reusable bags and I’ve given in to the convenience of the plastic bag from the roll by the produce.
I could have waited, gotten what I needed another day, but I didn’t. I was lazy. I’m working on this. I did end up using the produce bags to take my dog out and the bags at the store I go to are made from recycled materials.
I’m not where I want to be yet, but I’m working on it.
But back to the cashew milk!
I’ve never really liked animal milk, so I’ve been drinking different plant based milks for years.
Cashew milk is my favorite! It’s the creamiest in my opinion and I love that it’s packed with good fats and vitamins, minerals and antioxidants.
If cashews aren’t your thing, try almonds, walnuts, macadamia nuts, pecans… there are a lot of options out there.
Follow these super simple steps to make plant based on your own!
1 C cashews, soaked over night
3 C filtered water
Rinse soaked cashews and throw them in a blender.
Add one cup of water and blend on high until the cashews are completely blended.
The consistency will be very creamy with little or no chunks of cashews left.
If you have cheese cloth, strain whatever chunks of cashes might be left.
Pour this mix into a jar. You can find old fashioned looking milk jugs almost anywhere now a days!
Finally, add the last two cups of water. Give it a good shake before using each time.
It’s normal for the water and cashew to separate.
This lasts for a week in the fridge.