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#SILK ALMOND CASHEW MILK HOW TO#
#SILK ALMOND CASHEW MILK FULL#

Takeaway: Choose the nut (or oat) milk of your fancy! The nutritional differences aren’t compelling enough to make a recommendation. Unlike oats, oat milk does not contain as much fiber. Oat milk has more calories and carbs, but at 60 calories a cup, it’s not an unreasonable amount for milk. Both contain similar amounts of fortified nutrients. Unless you have a nut allergy, oat milk isn’t much better for you than cashew milk. Straining out the solids and adding water will make your beverage less calorie-dense but may cause some loss of nutrients. If you’re making nut milk at home, know that almonds are naturally higher in vitamin E and calcium, but cashews contain more vitamin K and zinc. Store-bought non-dairy milk is usually fortified with vitamins A and D - the nutrients of which nuts contain very little. Both almond and cashew milk are good options for those allergic to dairy.īoth milk types have similar amounts of fortified nutrients. Which nut milk is the healthiest? With store-bought varieties, it’s a tie. Is cashew milk or almond milk better for you? With this assumption, a cup of homemade cashew milk has 152 calories compared to 25 calories in unsweetened store-bought cashew milk (see table below).

#SILK ALMOND CASHEW MILK HOW TO#

Recipes for how to make cashew milk call for a 1:4 ratio of cashew: water and yield about 5 cups of milk. Since store-bought cashew milk is filtered and diluted with water, it’s lower in calories than its homemade cousin.Ĭashews grind easily, so there’s no need to strain the liquid. at Savor Nutrition, “Store-bought cashew milk is grounded cashews that are soaked in water then filtered. The milk has a light, nutty taste that’s not too different from almond milk.” While it’s super easy to make cashew milk, it always helps to watch a quick tutorial video.How healthy is cashew milk? One thing’s for certain: nut milk nutrition varies widely depending on how it’s made.Īccording to Brittany Crump, M.P.H., R.D. Then, it’s as easy as popping a cube into your next mango smoothie or thawing for a cup of coffee. I show how to do this with herbs on my Kitchen Gadgets video.

#SILK ALMOND CASHEW MILK FULL#

You can also make a full batch and pour any extra into a silicone ice cube tray and freeze for future use. You can halve this recipe if you don’t think you’ll use it all up. Though I think it’s best consumed within the first 2-3 days. Homemade cashew milk lasts 3-4 days in the fridge.

Pour into a storage container and refrigerateĭrink the cashew milk straight up or use it in a recipe as you would any dairy milk.

Add the cashews and 4 cups of water (plus any sweeteners) to a high-powered blender.

Soak 1 cup of cashews overnight, then drain and rinse.

The hardest part is just remembering to soak the cashews the night before. So really there’s no need to pay a premium and buy it at the store. You’ll see in the video below how quickly the cashew milk comes together. There’s no pulp left when blended on high with a powerful blender.

So what’s a dairy-free peep to do? Well, you could turn to coconut milk, oat milk, almond milk, hemp milk, banana milk or my favorite of the nut milks – cashew milk! You Don’t Have to Strain Cashew MilkĪlmond milk is the perennial favorite of nut milks, but I find cashew milk to be much creamier and more mild in flavor. I also love that you don’t have to strain it, like you do almond milk. And for others, particularly those with digestive autoimmune conditions, dairy can flare and exacerbate symptoms. And I sure try hard not to demonize foods.īut the simple fact is that 65% of the worlds population has a problem digesting lactose.

Now to be clear, I’m not anti high-quality dairy (you guys know I like my goat cheese and homemade yogurt).