What are some of your favorite nuts?!
Cashews are definitely one of my favorites! I also loveeee walnuts and pecans. Almonds are just kinda meh to me. I will eat them because I know how amazing they are but they’re just a little too hard for my liking.
I typically prefer all nuts in raw form but sometimes I go for the roasted, unsalted nuts when I’m craving chips or something crunchy and they totally hit the spot!
So because I love cashews so much, I wanted to make cashew milk. This recipe is SUPER simple and it can pretty much be found anywhere but I’m throwing it up here as a reminder for all of us to use it because:
a.) it’s so much better for us since there are no preservatives in it!
b.) it saves us money!
c.) it’s EASY!
Cinnamon Cashew Milk:
♥ 1 cup raw soaked cashews
♥ 3 1/2 cups boiled water or filtered water (use 4 cups for less creamy milk)
♥ 1 TBSP pure maple syrup
♥ 1/4 TSP sea salt
♥ 1 TSP pure vanilla
♥ 1 TSP cinnamon
Make sure your cashews have soaked for around 12 hours and then rinse well to get rid of any nastiness. Throw all ingredients into a blender, hold the lid on tight (I used boiled water and my lid about flew off even with me holding it) and start blending on low for about 30-40 seconds. Finish blending on high for another 20-30 seconds and you should be all set! Store in glass mason jars and be sure to shake before every use. This milk will last about 2-3 days in the fridge and is absolutely fantastic!
Some fun nutrition facts about cashews:
- Boost immune system
- Help to main good health of bones
- Aid in the fight against cancer
- Help to lower risk of formation of gallstones
- Promote formation of red blood cells
- Reduce the risk of anemia and type 2 diabetes