Thursday, August 7, 2014

Thirsty Thursday: Homemade Cashew Milk

Non-dairy milks can be full of additives and preservatives that we do not want to be consuming. Carrageenan, found in most non-dairy milks may cause digestive issues, inflammation, and is being studied for its possible carcinogenic properties. Making your own non-dairy milk can be simple. Unlike almond milk, cashew milk does not need to be strained after blending. Cashews are a great source of copper, zinc and selenium and magnesium. They are also a great source of mono-unsaturated fat. This nondairy milk also lacks the extra sugar that many of the store brands have. 

2 cups unsalted raw cashews (whole or pieces will both do)
5 pitted dates
3.5 cups water
2 tsp vanilla 
1 tsp cinnamon

1- Place cashews and dates in a bowl and cover with water
2- Let sit four hours up to overnight
3- Drain cashews and dates
4- Put all ingredients in blender and blend until milk forms
5- Enjoy anywhere you would use milk 

                                                                                        Yours in Health & Happiness,
                                                                  Lisa and Nichole

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