Cashew milk is the easiest nut milk to make because it's a very soft nut, so it doesn't need to be soaked as long as other nuts, and doesn't require straining.
Cashew milk is mild in taste, which makes it versatile. It can be used in savory dishes, like a dairy-free Alfredo, or a sweet dish, like vegan ice cream. You can even cut the water in half and add herbs to make a savory cashew cheese.
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Just a quarter of a cup of cashews contains a full day’s supply of copper, a quarter of the recommended daily amount of zinc and magnesium, and is naturally high in heart-healthy monounsaturated fats, manganese, iron and protein.
*Please note, the 4 cups of water in the ingredients list are divided, with 2 cups used in Step 1 for soaking (which should be discarded), and 2 cups used in Step 2 for blending.
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A Nutritionist and the author of The Perfect Metabolism Plan, Sara Vance is a passionate advocate for natural/nutritional approaches to health. A frequent guest on the Fox 5 San Diego show, Sara offers corporate nutrition programs, cooking & group classes, and online courses. Overweight as a child, Sara loves working with kids - she has led school assemblies and kids classes for over 5 years, and created a Kids Yoga series for GaiamTV. Download Sara's free eBook with over 40 pages of information and recipes. Find more of Sara's recipes and articles at www.rebalancelife.com.