Making nut mylk is one of those things that just makes sense – it’s quick, simple, and yields a really delicious and nutritious end product. We’ve been trying to get on board with nut mylk and cheese in favour of dairy as much as possible, for the sake of ourselves, animals, and the environment, and luckily we have Amanda from Blueberrymoon here to help!
Cashews are one of the best nuts to use in dairy-inspired recipes thanks to their creamy rich texture. We made this version a bit more fun by adding some fresh local strawberries and a touch of beet juice to make our pink milk that much more pink! It’s super delicious on it’s own, in a strawberry banana smoothie, or blended with a bit o vegan ice cream for the ultimate strawberry shake!
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Hey guys! Blueberrymoon here. I just wanted to add some notes and tips about making nut mylk at home! As noted above it’s so simple and so much better than store bought. Since cashews don’t have skins and become so soft once soaked, there is no need for a nut straining bag. If you’re using nuts with skins such as almonds, hazelnuts, brazil nuts or walnuts, a straining bag is required. However even with the extra step, you’re still looking at an easy process! When storing your mylk, make sure it’s kept in an air tight container or jar in your fridge and consumed within 3-5 days.
What you’ll need //
1 cup soaked cashews
1 cup fresh strawberries
1 tsp vanilla extract
pinch of salt
Soak cashews in water for 4-8 hours or overnight.
Once soaked, rinse well adding all ingredients to your high-speed blender, we used our Vitamix.
Blend on high for about one minute.
If you like your mylk sweet, add a touch of honey or maple syrup!