Our new cookbook comes out August 14th! Run Fast. Cook Fast. Eat Slow. is finally here! Available anywhere books are sold.
Anti-Inflammatory Cashew Milk

Anti-Inflammatory Cashew Milk

Anyone else agree that store-bought nut milk tastes pretty much like cardboard? I stopped buying nut milk because of all the additives, sugar, and wasteful packaging and started making my own nut milk on a weekly basis. Plus packaged nut milk is very low in nutrients and healthy fat since there are so few nuts actually hiding in there.

But when my second kiddo arrived, I found making almond milk or hazelnut milk was way too much mess and effort since these nut milks require straining for creamy results. That’s when I got hooked on making cashew milk since it’s less time consuming. Cashews are so soft after soaking that no straining is needed. You don’t need a nut milk bag or layers of cheesecloth to get a creamy result.

I use this anti-inflammatory cashew milk (recipe below) during the week for making quick smoothies (simply blend with a frozen banana and other fruit/veggies of choice or use as a base with our famous Can’t Beet Me Smoothie), use to make Overnight Oats (recipe in Run Fast. Cook Fast. Eat Slow.), add to chai tea for a Golden Milk style drink, add to Picky Performance Oatmeal for a breakfast that sustains, or simply use in coffee/tea if you’re sensitive to dairy (most runners don’t digest milk/cream very well, myself included!).

This is for realzzz the easiest nut milk you’ll ever make. For best results use a high-speed blender like a Vitamix.

 

Run Fast Eat Slow Anti-Inflammatory Cashew Milk Recipe

Nut milk stays fresh for about 4 days and should be stored in the fridge. 

This ratio of nuts to water results in a creamy “whole milk” style milk, but more water can be added for a lighter result. 

3/4 cup raw cashew pieces (soaked overnight)
3 cups filtered water
3 to 5 dates, pitted
1-inch knob fresh ginger, peeled, optional
1-inch knob fresh turmeric, peeled, optional

Place the cashews and 3 cups of water in a quart-size mason jar and soak overnight in the fridge. In the morning, pour the cashews plus the soaking water into a blender. Add the dates, ginger, and turmeric (if using) and blend on high until smooth and creamy.

Store in the same mason jar in the fridge until ready to use.

1 comment

Oct 10, 2018

I’m dying to try this but I don’t have a Vitamix. You think it will work in a MagicBullet?

Katie Peru

Leave a comment