Vanilla Cinnamon Cashew Milk or Creamer
Happy What The Fork Wednesday!
I'm doing this thing where each week I choose one food item and experiment. This week, cashews were the culprit!
Cashews are extremely versatile. They are basically a creamy, fatty base for infinite flavor combos both sweet AND savory. Such as: sauces, dips, "cheese", ice cream, icings, baked goods, raw as toppings, and for making your daily coffee/tea creamer or milks.
Let me say, I will (unless under serious circumstance....like a broker blender) never ever buy nut milk or creamer or pods or anything of the sort again!!!!! Y'ALL. Homemade nut milk is by far worth the 5 minutes it takes to make it.
Clean ingredients are a big bonus to making your own milks. You KNOW what your putting into your coffee every single day is clean. Do you read ingredient labels? Even on the heathy items? I have about a 1/2 of Silk Cashew Milk & some Ripple Dairy Free Plant Based H&H here in my fridge...both have about 5+ added ingredients that are unnecessary...gums/guars/hidden sugars/preservatives to make them last a little longer on the shelf, etc. No, they won't harm me, but it's nice to be conscious of additional ingredients. I reccommend reading everything you buy. I bet you'll be surprised w ith what you find. My last added bonus -- The homemade style is saving you cash baby!!!
Okay. Let's recap. Homemade nut milks:
That was easy.
Convinced? Wait til you try it.
1 cup raw cashews
2-4 cups of water1/2-1 tsp. vanilla extract
1/4-1/2 tsp cinnamon Pinches of stevia
1. Soak cashews in room temp water overnight (or if you're in a pinch, in hot water for 15-20 minutes). The water needs to be covering the cashews. About 2 cups.
2. Drain cashews and dump water. Place soaked cashews, fresh *2-4 cups of water, vanilla, cinnamon, and stevia in blender. Blend on high until desisted smoothness/creaminess.
*Notes:- For a creamier blend, use less water. Start with 2 cups and go from there! 1:4 ratio is perfect for milk consistency.
- Concerning the added flavors/spices, that's on you! I used the high end on both vanilla and cinnamon. Also, this tastes perfect without stevia if you don't have it/are Whole30.