If cashews can be milk, you my friend, can be anything!Rachele, @thenourishedone
How do you take your coffee?
I normally have it with 2 milks and 1 sugar (my homemade almond mylk when I’m at home and 1-2% dairy milk when I go out). I cannot trust nut mylk from cafés or from restaurants because of all the additives commercialized and store-bought nut mylks have. Click here to jump to the paragraph below where I tell you more about this.
However, since I started my travels in South East Asia I have become accustomed to drinking my coffee black.
Why’s that you ask?
Once I found out that most milk in SE Asia contains added sugar I just knew I had to cut out milk from my diet… because you know I can’t cut out coffee entirely.
Once I arrived to Vietnam “milk” took on a whole other meaning entirely.
The only milk available at cafés would be sweetened condensed milk. After indulging on a multiple Vietnamese Coffees (which were amazing, rich, and dreamy- I definitely recommend them in moderation) like Caphe Sua (strong, espresso-like coffee sweetened with condensed milk), Egg Coffee, Egg Cacao, Salt Coffee, and Coconut Coffee, I soon came to realize that the second ingredient in these beverages is always sweetened condensed milk. Once I was no longer ignorant, I knew I had to make a change.
I had to change because I was becoming addicted to sugar! Including so much added sugar with 1-2 of these coffees a day, which really affected my energy, my gut health, and my skin.
Making a change towards only drinking black coffee really helped me get my coffee fix and also made me feel more energized, less bloated, and improved my acne greatly.
Since I arrived in Australia I have been able to cook more of meals and I have FINALLY been able to make my own nut mylk and add it to my coffee again! Woo! #thelittlethings
I have been experimenting a lot with cashews specifically because they are so versatile and because they’re one of the best Whole30 compliant types of nuts. As a result, I have been making my own cashew milk and it couldn’t be simpler because all you need is 2 Ingredients and it’s a NO strain nut milk recipe!
You read that correctly! There’s NO need to fuss with nut mylk bags/cheese cloths, with strainers, or with filters.
The key here it to use raw cashews instead of roasted ones. This will give you a smoother mylk without the need to strain it. This mylk also froths incredible well, both for a hot or cold beverage.
So why make your own cashew milk instead of buying it?
I have always been on the search for store-bought nut milks, but they just never compare in terms of quality and freshness.
Let me tell you why.
The first step goes with READING the label. ALWAYS read your labels nourished ones!
- Most store-bought nut mylks have added sugar, gums, or juices. This can come in the form of cane sugar, cane juice, guar gum, coconut sugar, glucose, etc. AVOID it. There’s no reason for nut-milk to have sugar in it.
- Most store-bought mylks have added oil. This can come in the form of vegetable oil or shortening. This is so sad to me as nuts have natural, healthy oils/fats that do wonders for our cells.
- Most store-bought mylks have added emulsifiers/chemicals. These come in various forms, however the most common one comes from soy and the ingredient you’d read on the label is soy lecithin. It prevents products from separating (which sometimes occurs with homemade nut mylks, because well, it’s natural and that’s what happens). Food additives play a negative role in gut health, especially in women from additives derived from soy. Soy contains a high concentration of isoflavones, a type of plant estrogen (phytoestrogen) that is similar in function to human estrogen and can mimic the function of estrogen in the body, which isn’t good for a variety of health conditions and diseases such as cancer. You can read more where I discuss soy alternatives in this blog post.
So here are the 2 ingredients you’ll need to make your nut milk:
You can always add a date or two to naturally sweeten your milk along with a pinch of pink Himalayan salt to bring out the flavours. Similarly, if you’re looking to incorporate more natural flavours to your cashew milk you can always add vanilla beans, fresh berries, cacao powder or spices like cinnamon, ginger, or cardamom right into the blender to create a host of different flavoured cashew milks. The possibilities are ENDLESS so I encourage you to get creative!
You’ll also need a blender to make this mylk. I use this Hamilton Beach blender that I purchased for $45. If you want to know more about what other blenders are durable, easy to use, and are good value for money see this blog post.
I know you will LOVE this easy and versatile 2-Ingredient, No Strain Cashew Mylk recipe!
2-Ingredient, no strain cashew mylk
I hope you enjoy making my Cashew Mylk! Let me know when you make this recipe by tagging me on Instagram and use the hashtag #intheNO. While you’re on my IG Page don’t forget to check out my Recipes Highlights to see many other healthy recipes.
As always, I look forward to feedback. Do you want more nut mylk recipes? Do you want to know how you can use Cashew Mylk in other beverages or in other recipes? Let me know by leaving a comment below.
Yours in drinking mylk and loving life,
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