Homemade Cahewnut Milk:
I generally soak the nuts for a minimum period of 8-10 hours.( the recommended soaking time varies between blogs). Soaking helps in digestion and to an extent would release the enzyme inhibitors present in raw nuts.
Recipe for cashew milk:
Ingredients:
1 cup raw cashews,preferably soaked for a minimum of 8 hours
32 oz water(1 cup=8 oz, if you want the milk more diluted or concentrated, you could vary the proportion of water)
a pinch of cardamom powder for flavor (this is optional, could be tweaked to suit your individual taste preferences). A teaspoon of Bourbon vanilla extract could be used too.
2 tsp organic brown agave nectar as a sweetener.
Other natural optional sweetener options would be using dates, raw honey or maple syrup).
Directions:
Rinse the soaked cashews well. Discard the soaked water.
Place the walnuts in a blender with the required quantity of water and add in the choice of sweeteners and flavoring. Using a high speed blender would help in getting a smoother texture.
Strain the milk through a nut milk bag or a sieve into a large bottle.
Transfer it to the refrigerator. Enjoy chilled.
Cashew milk would make a great base for a smoothie due to its subtle flavor.
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