Brain Food,  Recipes

Cashew Milk

I love my cashew milk. Mixing up your nut milks is a great way to ensure you are getting a variety of nutrients with each batch. Cashew milk is so creamy and delicious and can be a nice thick alternative to dairy milk.

Cashews are such an amazing little powerhouse of nutrition. They are packed full of tryptophan, which is the amino acid needed to make serotonin. Some research has said that 2 handfuls of cashews is the equivalent of taking an anti-depressant. They are also a great source of monounsaturated fats and magnesium. All vital components for good brain function.

Cashew milk is one of my favourite milks for the nervous system and overall brain health. For people who have a weakened digestive system and can’t break down nuts effectively, making them into milks is a wonderful way to ensure you are getting all the nutrients from these nuts.

By reducing the amount of water, you can also make a yummy cashew cream.

I don’t like to add any sweeteners or flavourings to my nut milks, in case I need it for a savoury dish, but you can always add some vanilla or dates if you like.

Cashew Milk
  • 1 cup Raw Cashews plus 2 cups fresh filtered water
  • 4 cups Filtered Water
  1. Place the cashews in a glass container with the 2 cups of filtered water and leave to soak overnight.
  2. Drain the water and discard.
  3. Place the cashews in a blender with 1 cup of the water and blend until you create a smooth paste. Then add the remaining 3 cups of water and blend well.
  4. Optional - Strain the mix through a muslin cloth or fine mesh strainer. Place in a glass bottle and keep in the fridge. You don’t need to strain this milk, but some people prefer to. If you do, you can use the pulp in your smoothies.

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