Recently, I discovered cashew milk. I used to make almond milk and I totally overlooked the cashew nuts!
These prove to make far testier milk than almonds do.
Cashew nutritional facts:
Delicately sweet yet crunchy cashew nut is packed with energy, antioxidants, minerals and vitamins.
Cashews fat content is approximately 82% of unsaturated fatty acids, from which about 66% of this are mostly the “heart-friendly” monounsaturated fatty acids.
Minerals content: manganese, potassium, copper, iron, magnesium, zinc and selenium.
Vitamins content: they are rich in B vitamins; pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1) and Nicin.
These nuts are also containing a small amount of zea-xanthin, an important pigment flavonoid antioxidant, which selectively absorbed into the retinal macula lutea in the eyes. It is thought to provide antioxidant and protective UV ray filtering functions and helps prevent age-related macular degeneration in the elderly.
With all these wonderful nutritional benefits, cashew nuts are a perfect snack food and fantastic alternative to these who search for tasty milk other than dairy.
Cashew milk recipe:
1 cup raw cashews
4 cups water
1 teaspoon vanilla (optional)
1. Soak cashews in water overnight. In the morning strain them and wash well.
2. Blend cashews with fresh water (3 cups of water to one cup of nuts) in a blender until smooth. Cashews are soft enough that they blend almost completely into a liquid, so straining isn’t really necessary.
3. Add vanilla.
And enjoy! 🙂