For my first try, I decided to make cashew milk as I had read that you may not need to strain it if you use a high powered blender, which was true for me. But the milk will be a bit thicker than what you are used to; if you want thinner milk, strain it. I believe hemp milk is another milk that doesn’t need to be strained, but I was out of hemp seeds.
I flavored the milk with a little cinnamon, a dash of nutmeg, vanilla extract, and a little honey. The result was delicious, and I’ll definitely make more nut milks soon.
Spiced Cashew Milk
- 1 cup raw cashews, soaked overnight and drained
- 4 cups water, divided
- 1/4 teaspoon cinnamon
- a dash of nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- Put the soaked and drained cashews, 2 cups water, cinnamon, nutmeg, vanilla extract, and honey into a blender.
- Blend on high until smooth, about 30 seconds.
- Add the rest of the water, and process for another 30 seconds. If you are using a high powered blender and are happy with the consistency (smooth but a little thick), pour the milk in a storage container at this point. If you want thinner milk, strain it through a small mesh strainer, cheesecloth, or a mesh nut bag.
On Saturday, we went on another beautiful 4-mile hike.
We have been doing quite a bit of walking and hiking lately. Last Monday we all had the day off and went on a 6.5-mile hike in the morning, and then the kid and I went on a 2-hour afternoon walk. He ended up walking 31,000 steps, and I made it to 25,000 steps. The kid and I had actually been waiting for the perfect day to walk over 30,000/25,000 steps respectively to get our next Fitbit badge. It had to be a holiday with no other plans so that we would have enough time to walk that many steps. I love that he is at an age where he can go hiking and walking with us and that he enjoys it (at least for now; I sure know that things can change…).
Questions: Have you ever made your own nut milk? If so, what’s your favorite? Do you have any tips to share? What was the highlight of your weekend?