Cashew milk, I love you. The creamy texture and rich flavor convinced me how badly I needed to write on how to make cashew milk. I personally never got along with dairy milk, since it always came with an unbearable stomach ache and digestive issues for days. I’m so delighted to find a non-dairy milk that’s even better than dairy, and it takes no longer than 5 minutes to whip up.
If you have a blender, nut milk bag or strainer, and cashews, then you’re ready to rock.
But first, benefits:
1. Glowing skin and hair from the copper
2. Lower blood pressure thanks to magnesium
3. Weight loss with satisfying fiber levels
Step 1: Blend pre-soaked cashews and water until smooth.
Step 2: Pour everything into a nut milk bag and strain.
Step 3: Dip cookies halfway and enjoy!
Recipes don’t get easier than that! The milk making process is quick and breezy. My biggest tip would be to make sure to squeeze all of the milk out of the pulp. There’s more than you think in there!
What’s milk without cookies though? ginnybakes has wonderfully delicious gluten free (and some vegan!) cookies that are perfect for dipping into your favorite milk, in my case cashew or almond milk. I especially enjoy how the cookies are organic and non-gmo too. They also have bars (which are admittedly addicting), bake mixes, and individual cookie packs!
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- 1 cup cashews
- 3-4 cups water
- 2 tsp vanilla extract, optional
- 1 Tbsp agave, optional
- 1 pack ginnybakes Organic Cookies
- Soak cashews for 2 hours, and up to overnight.
- In a blender add soaked cashews, water, and any additional flavors.
- Pour the cashew milk through a nut milk bag or strainer and squeeze out the liquid.
- Once all of the liquid has been released, dip as many cookies into the milk as you'd like and enjoy. Milk can be stored in a glass jar for up to 3 days in the refrigerator.
What’s your favorite non-dairy milk?