Let’s talk about it shall we?? M I L K... Now I am no authority on the dairy industry but from what I do know I can tell you I’m very glad I’m vegan. I CAN tell you with ALL the authority that there were no cows (or goats) mistreated in the making of this here milk. A student and friend asked me today after class if I had a recipe on my site for my milk and at one point I think I did, but nevertheless, here we go.
I have been making my own milk now for about 5 years. The moment I bought my first high speed blender I was hooked. I have made all sorts of variations. Almond, cashew almond, hemp, turmeric cashew, I’ve even tried pumpkin and walnut milk but hands down my favourite blend has got to be cashew and hemp seed. No muss, no fuss as they say. No need to have annoying nut milk bags or cheese cloth. Just blend, pour and enjoy. That simple...
CASHEW & HEMP MILK
- 1c cashews (soaked for a minimum of two hours but not over 8. The nuts get slimy and weird and no one wants weird slimy nuts😁)
- 1/4c hemp seeds (if you are making straight hemp, you don’t need to pre soak the hemp... how awesome is that)
- 3c filtered water for really creamy milk or 3 1/2c water for still creamy but less so, got it?!
- 1 medjool date
- 1/2tsp pure vanilla
- pinch of sea salt
Rinse soaked cashews with cold water. Add desired amount of filtered water and all other ingredients and blend! I like to blend 3 times when using my Blendtec or at least 1 minute when using my Vitamix (I know who is this obnoxious person who owns 2 power blenders?? I inherited one when I got my mister😁). No need to strain this milk so pour into a glass jar and keep for up to a week.