Good morning and Happy Thursday! I hope everyone’s week is going great so far. The weather here in Dublin has been super and it is so nice seeing the parks come to life again after the long winter.
I wanted to share my favourite non-dairy milk recipe. I bring this everywhere and add it to coffee, smoothies and porridge. I eliminated dairy (not entirely, mostly cows milk) a while ago and have always relied on almond milk and coconut milk for a replacement. I am used to putting heavy cream in my coffee so almond milk and coconut milk just weren’t cutting it. Cashew milk is so creamy and is the closest thing I have found to an all natural “creamer”. I can’t find cashew milk here in Dublin (I probably just haven’t looked hard enough!) BUT luckily it is SO EASY to make. Although you still have to soak the cashews for 2-3 hours (or overnight), cashew milk doesn’t require any straining which makes the process a bit quicker than making almond milk.
What you need:
1 cup cashews soaked
4 cups filtered water
Teaspoon cinnamon (optional)
What to do:
Soak the cashews for 3-4 hours or over night
Rinse and drain cashews.
Add cashews, 4 cups filtered water and cinnamon to your blender and blend on high.
Store in a glass jar or mason jar for 3-4 days.
Enjoy, have a great day!