Homemade Cashew Milk
Prep:
|
Cook:
2-1/2 to 3 cups
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Ingredients
1 cup raw whole cashews
3 cups water for blending + water for soaking cashews
2 tsp honey
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150 grams raw whole cashews
720 ml water for blending + water for soaking cashews
2 tsp (10 ml; 14 grams) honey
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Soak the cashews overnight, or for 8-12 hours, in a pot of clean cool water. Make sure the cashews are immersed in the water and fully covered.
- After soaking is done, wash the cashews with fresh water under the kitchen sink tap, and remove any loose material or dirt that has come off during soaking. Drain.
- In a high-powered blender, mix together the cashews, water, and honey. You may also add in a pinch of salt if desired.
- Blend on a high setting until the nuts are fully mixed with the water and honey, and the resulting liquid is a milky-looking substance, i.e., the nut milk. (If you want a creamier milk, use more cashews to same amount of water).
- Pour into a jar and store in refrigerator for 3-4 days.
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Nutritional Info
Storage
Store in refrigerator for 3-4 days.
Notes
*For SCD: Wait for at least 6 months after symptoms have cleared before trying nut milk recipes. This is a simple recipe for homemade cashew milk. Do not use this as a dairy substitute. Be mindful of how your system reacts to it -- too much of it can be heavy on the gut. It is recommended that you avoid it for the first six months on the diet.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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