I am absolutely not a human being until I have my morning latte. Call me a coffee addict, call me a grump, whatever you call me, I don’t really care because I just want my morning latte! If no foaming equipment is available, then regular coffee will do, just as long as I have some creamy moo-free milk. Yeah maybe I have to work on not being a coffee addict… but I’ll do that later…maybe.
I love making homemade nut milks, but it can be so annoying and messy to strain out the nut pulp. Then you are left with all of this pulp that seems wasteful if you don’t use it for something, but can be difficult to use up. Hence why this is my most favourite milk recipe! No straining, means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! It’s so creamy and luxurious my mom said it made her coffee taste like dessert. Mmmmm dessert coffee…. drool.
Before we get to making cashew creaminess: Time to announce the winners of the Plant-Powered Families Cookbook by Dreena Burton. The winners are (drumroll please) Leeba E. and Jordyn M. Congratulations! I have contacted you both by email and will be sending out your cookbooks to you shortly.
More shopping? I just went to Toronto’s Vegetarian Food Festival, where I ate EVERYTHING I could get my hands on. Oh my goodness, so muchy vegan deliciousness. I was sporting a shirt with my own logo on it (geek alert), and I got so many compliments on it! Many from people who didn’t even know my site. So I decided to put it up for sale. If you want your very own It Doesn’t Taste Like Chicken tank (it also comes in a t-shirt, tote, and a whole whack of colours), you can pick one up here.
Ok back to milking cashews. Making cashew milk is super duper easy. First we have to get those cashews all nice and tender. Put them in a bowl, cover them with water, and soak them for 3 to 8 hours, OR you can put them in a pot, cover them with water and boil them for about 10 minutes until they are tender. Both ways work well, but for some reason, I find the soaking method results in a slightly creamier milk, so if you are not in a rush, try that one.
Next, drain and rinse the cashews and add them to your blender with just 1 cup of fresh water.
Blend, blend, blend! The cashews will turn into a thick cashew cream. I find it is easiest to make this cashew cream first as you can get rid of all of the lumps and cashew bits. Really make sure everything is blended well and there is no pulp left.
Once you’re convinced it is 100% smooth, add the remaining 3 cups of water, the vanilla extract and sweetener if using, and blend to combine. Store in an air tight container in the fridge and shake or stir well before serving. It will keep for about a week, if you don’t guzzle it first.
- 1 Cup Raw Cashews
- 4 Cups Water (plus more for soaking or boiling)
- 1 teaspoon Vanilla Extract (optional)
- 2 Tablespoons Maple Syrup or Agave (optional)
- You can choose to boil or soak the cashews. To soak the cashews: Put the cashews in a bowl, and cover them with water. Let soak for 3-8 hours. To boil the cashews: Cover the cashews with water in a small saucepan. Bring to a boil, and boil for about 10 minutes until the cashews are very tender.
- When you are ready to make your milk, drain and rinse the cashews, then add them to your blender. Add only 1 cup of water and blend. You want to start with just 1 cup as I find that it blends smoother and doesn’t leave any cashew bits un-blended. Blend until completely smooth and creamy.
- Now add the remaining 3 cups of water, vanilla extract, and sweetener if using, and blend to incorporate.
- Store in an airtight container in the fridge, and shake or stir well every time before using.