I don’t drink dairy and until a few months ago I was using a lot of soya milk. However, after visiting a nutritionist I decided to cut back on soya as it may upset the gut. I sometimes get flare ups of ulcerative colitis so am really conscious of gut health and anything I can do to minimise colitis.
I’m trying to eat as much organic food and ‘natural’ vegetarian products – this means less soya, ‘fake meat’ type products etc., and more plant based proteins, vegetables, pulses and the likes.
Not only are nut milks a great source of proteins and vitamins, but they also taste much better than soya milk. Best of all – you can easily make them yourself.
Cashew nut milk is the easiest of the nut milks to make as you don’t need to soak the nuts for as long (they can be soaked for just 2 hours compared to almonds which need 24-48 hours of soaking) plus you don’t need a nut milk bag as the texture is so smooth when blended. However if you do have a nut milk bag then all the better as it tastes much smoother.
I used organic cashew nuts (1 cup), organic medjool dates (2), pinch of Himalayan salt and 2 and a half cups of water. I used Volvic water but any filtered water will do.
- I soaked the cashews for 4 hours
- I then drained the water and rinsed the cashews
- I popped the nuts, dates and water all in a blender and whizzed until smooth
And that’s it! You can add more of less dates depending on how sweet you want the milk to be, and more/less water until you get the consistency that you want.