If you follow along on this blog or my instagram, you will know that I am currently completing my second (vegetarian) whole30. One thing I achieved the first time around in August was no longer adding sugar to my coffee. [woohoo!] However, I just can’t enjoy coffee without its partner in crime, cream.
Last time, I would make concoctions that were coconut milk based for my morning java. This time around, I tried my hand at homemade nut milk. More precisely, cashew milk – because it is so quick and easy. I make 2 small batches throughout the week so I always have some on hand in the fridge.
I can’t say I will keep using this non dairy alternative in my coffee once the month is up, but it’s a very good substitute and I’m glad to have it for my morning sanity coffee.
Ingredients
- 1/2 cup raw cashews
- 1/2 cup water
- 1/2 cup coconut water*
- 1/4 teaspoon pure vanilla extract
Instructions
- Soak cashews in water for at least 2 hours but ideally overnight to get a smoother 'milk'.
- Rinse cashews and drain water.
- Add cashews, water, coconut water and vanilla to blender.
- Blend on high till milky texture (about 60 seconds).
- Store in fridge up to 4- days.
Notes
*for less of a sweet taste, coconut water can be substituted by doubling the water quantity.
Hi!! Long time no texting! Anyway,I’m no going insane (or Vegemetarian…) but this recipe look interesting ,just one thing,in the instructions,#3 says :”add cashews,MILK,coconut water and vanilla to blender” ,…it’s actually Water,is it??? or you just try to confuse people? anyway,i’ll try this one for sure!!! Have a good Bio day !!! or whatever you weirdos say to each other!!! Big hugs!!! see you sometimes!!!