How many of you are on the homemade plant milk bandwagon?
Well whether you are or not, you gotta try our QUICK & EASY VANILLA CASHEW MILK. Creamy, nutty, packed w/ nutrients & minerals — healthy fats, protein & a host of others. Versatile use [over granola, in recipes & smoothies, with cookies, on its own...].
When you make your own you’re guaranteed to get more cashews, no stabilizers, & you can naturally sweeten it w/ dates or pure maple syrup, or add cocoa & make a tall glass of creamy chocolate milk!
Let’s be honest, Anthony and I still pick up a box or two of the store bought plant milk as this household goes through milk quickly. But the goal is always to stock up w/ as much whole foods that are as close to their natural form possible and that includes homemade plant base milk.
1 cup raw cashews
4 cups of filtered water
1/4 tsp pure vanilla bean powder [not the liquid extract as it will make your milk have that weird alcohol flavour]
pinch of Himalayan salt
Soak cashews overnight in the fridge in a bowl with enough water to cover the nuts. Or soak 5-8 hours during the day in the fridge.
The next day strain the cashews [optional: reserve water and add more to make 4 cups of water]
Add water, soaked cashews, vanilla bean powder, & salt to blender. I used our Vitamix.com — it takes seconds.
Pour in a glass jar, and seal. Can be stored in the fridge for 3-4 days.
You can also add cocoa and make chocolate milk. Our kid’s favourite.
Sabrina Giscômbe is a Social Worker and Wellness Consultant based in Toronto. She has been in the field of Social Work for over 15 years and has worked in various social work settings, such as but not limited to children's mental health, education, faith-based communities, and child welfare.