Although I am not vegan, I still enjoy making cashew nut mylk because it’s easy and tastes deliciously creamy. Cashews are catergorized as a tree nut, but they are really a seed. Confusing, yes. So, if you are allergic to tree nuts you may have a risk of being allergic to cashews.
Besides being full of antioxidants, cashews are rich in minerals such as copper, magnesium, and manganese. And like nuts, they may improve heart health and lower the risk of strokes. When I was playing Capoeira Angola regularly, we would sing a song about the cashew tree. It was one of my favorite songs of the game and it just came to mind as I was creating this post. I will share it below :)
Anyhow, it’s really simple to make your own creamy cashew mylk, just be sure to soak your cashews as soaking helps with them being more digestible. You can use it in coffee, oatmeal, or in my papaya batido recipe here.
INGREDIENTS
1 cup raw (unroasted) cashews
4 cups water, preferably filtered or spring
1 teaspoon vanilla extract (optional)
METHOD
Soak cashews overnight in water, then drain. Add the plump cashews, 4 cups of water, and vanilla extract (if using) to a blender. Blend on high until rich and creamy. Pour into a container and keep in the refrigerator. Use within 3 days.
