Almond milk still holds the title of most popular dairy milk alternative. It is cholesterol and lactose free and boasts a nutritional profile rich in vitamin E, magnesium, calcium, and iron. But with a similar nutritional status, a thicker consistency, and creamier taste, cashew milk is giving almond milk a run for its money. It’s also much easier to make, and can be whipped up in under 5 minutes!
Cashew Milk Nutrient Facts
Store-bought cashew milk and homemade cashew milk are two entirely different breeds. At first glance, store-bought cashew milk might look like the better option: it’s lower in fat, calories, and carbs. But take a closer look, and you realize that’s because it’s so watered down that there is less than 1 gram of protein!
Remember, fat is not the oft-maligned cautionary macronutrient that behind-the-time health advocates have portrayed it to be. When part of a well managed diet, fat is your friend. And while 1 cup of homemade cashew milk might have more fat and calories, it also has 9 times the protein of store-bought cashew milk.
Cashew milk made from ¼ cup cashews feeds your body with 15% of the daily value (DV) of vitamin K, which helps promote healthy blood clotting and strong bones. You’ll get 13% of the DV of iron, which helps carry oxygen in red blood cells throughout the body, as well as keeps the immune system in working order…and 25% of the DV of magnesium, important for energy and protein synthesis. Cashew milk is also rich in calcium, making it a viable substitute for dairy milk and other milk substitutes such as almond and coconut milks. Not to mention, it’s one of the easiest milks to make.
How to Make Cashew Milk
Soak 1 cup of cashews in filtered water for 2 to 4 hours.
In a blender, combine soaked cashews with 2 to 4 cups of filtered water, depending on your desired consistency. You can always add water, so perhaps start with 2 cups.
Blend together in a high-powered blender and voila!
Of course, you can always jazz your cashew milk up with sweetener. Add any of the following:
- Vanilla extract
- Maple syrup
- Sea salt
- Coconut nectar or coconut butter