Nut milk is an excellent dairy-free alternative to milk. Almost any nut can be made into milk, but cashew nut milk is possibly the easiest to make because there is no need to blanch them beforehand, and the nut has little-to-no pulp. This recipe includes Cinnamon Bark essential oil, which helps support healthy immune function when taken internally.*
Make this cashew nut milk recipe with a variety of essential oil flavors to provide different internal benefits. Some oils to try include Cardamom, Ginger, and Cassia.
Sure you can buy your own cashew nut milk at the store but here are some reasons why making your own is a better option. The first reason is nutrition. Nut milks might not be as nutritious as you think! Some popular brand-name almond milks contain less than 2% of almonds compared to water and other additives and sugars. Choosing to make your own cashew nut milk recipe gives you control over every ingredient that goes into your body. This is key in maintaining a healthy lifestyle.
The second reason is versatility. You are given the freedom to make your nut milk unique to your flavour preferences and allergen concerns. You can also control the level of sweetness and add a pinch of essential oils to provide different internal benefits. Some oils to try include Cardamom, Ginger, and Cassia.
The final reason is how quickly you can make it. It may surprise you how easily you can make your own cashew nut milk recipe at home. Making nut-milk takes me about 5 minutes: less time than it would take me to walk to the car and warm it up if I had to drive to buy some.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Do your own research for natural solutions.
- 1 cup raw cashews
- 2 cups filtered water
- 2 pitted dates (Add more for extra sweetness)
- 1 pinch salt
- 1 drop Cinnamon Bark oil
Place nuts in a jar or container and cover with water.
Cover container and refrigerate overnight.
Drain and rinse nuts. Place in a blender along with 1 cup filtered water, a pinch of salt, and 1 drop of Cinnamon Bark oil. Blend on high speed for 2–3 minutes or until smooth.
Add the remaining 3 cups of water and blend. If you want a thinner nut milk, add more water as desired. If you prefer a smoother, less gritty milk, you can strain it in a nut milk bag, letting the liquid drain through slowly, without squeezing, to strain out grit.
Taste and add more Cinnamon Bark oil to taste, a toothpick at a time, if desired.
Pour into jars and refrigerate for up to 1 week. Shake well before consuming as the mixture will naturally separate.
Tip: Soaking the cashews in water overnight makes for a creamier milk. If you want to speed up this recipe, you can also boil the cashews for 10 minutes instead and then follow the directions as written.
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