Lavender Cashew Milk
FOOD AS MEDICINE
Homemade nut milks can be an awesome way to ramp up the nutrient density of smoothies and shakes while keeping a tight eye on ingredient quality, and they are easier to make than you would think! many store bought nut milks have added binders, fillers and stabilizers such as carageenan which has been seen to damage the gut lining and have a potential link to colon cancer! Soaking and then blending nuts is a great way to break down the anti-nutrients that can drive digestive distress. The addition of lavender to this nut milk provides relaxation, mood stability and sleep support plus added wow-factor for your latte or cold brew concoction!
2 cups cashews, soaked in filtered water for 4 hours
5 cups filtered water
1 Tbsp dried culinary lavender
1 tsp vanilla extract
pinch sea salt
After soaking cashews until soft, rinse with cool water until the water runs clear. Place in the blender with 5 cups filtered water and blend on high about 2 minutes. Add the dried lavender and blend 1 additional minute until fully liquified. Strain through a nut milk bag or flour sack towel set in a bowl. Place strained nut milk back in the blender and blend with the date, vanilla and sea salt for 1-2 additional minutes until fully combined. Store in a ball jar in the fridge up to 5 days.
Makes ~6 cups nut milk to use as a base for smoothies or as an addition to coffee or tea
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