CASHEW MILK!

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 For some reason, I developed an intolerance to milk and milk products. I drink it and find myself running to the restroom 20 minutes later!  I never cared for NUT Milk, they taste too chalky, basically tastes blah and bland!  Besides most brands use carrageenan. Carrageenan is a substance extracted from seaweed. and used to thicken or emulsifying agents for food products. There is evidence that carrageenan will trigger inflammation, and damage your digestive system.  Inflammation in your body causes damage starting in your gut and affects your whole body, causing disease. I decided to make cashew milk because it seemed like the easiest one to start with! I’m glad I did!  You don’t have to strain it like almond milk. All you need to do is soak the cashews for 6 hours or overnight, drain, rinse, then blend with water.  You don’t have to strain it as you do with almond milk. If you use a high-power blender like a Vitamix there will be no pulp left. You can add cashew milk to smoothies, coffee drinks, cereals, baked goods! You can assure recipes using all kinds of nut milk will be coming at you. You don’t expect me to stop at cashew milk, do you?

CASHEW MILK

INGREDIENTS

Soak 1 cup of cashews for 6 hours or overnight, drain and rinsePlace the cashews and 4 cups of water into a high powered blenderAdd 2 tablespoons of organic maple syrup

1 teaspoon of organic vanilla, and a pinch of salt, (1/8 tsp)

Blend on high for one minute

Pour into a glass container and refrigerate

The cashew milk will last 2 to 3 days in the refrigerator

Use your cashew milk like you would any other dairy product

 

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