Two-Minute Creamy Cashew Milk

It’s a Monday morning, and it’s early. I get up, and go about my morning routine per usual, getting myself mentally prepped and pumped up for the day and week ahead. Mondays are important like that. I shuffle into the kitchen and start getting my morning bevvie (as I like to call them), ready: drinks that help you go the distance energy-wise, but also ones that are kind to your adrenals and blood sugar. Lately, it’s been a hot little matcha latte: organic matcha powder, a clean almond milk, a scoop of coconut butter or collagen peptide powder, and a tiny splash of maple syrup.

I pull out the ingredients from the pantry and set them by the blender. I open the fridge and … noooooooooooooooo. I forgot to get the almond milk. Again.

I could have let that ruin my morning. But instead, it was time to get crafty — there was no way I was going to let one little thing stop me from getting my week off on the right foot. I checked the pantry. Almonds … those would take too long to soak and strain. Hmmm. Hemp seeds? Nope; the jar was out. Hmmm, cashews? Perfect. Come to Mama! Soft enough to not need soaking or straining, and creamy. And better than most store-bought nut milks, because there aren’t chemicals and emulsifiers in homemade milk.

Hello, my new love. My morning was saved. The week kicked off even better than I thought. And now, cashew milk is on heavy rotation over here at Simply Real Health command central. And just in case I’m not the only one who continually forgets the milk, all you need are three simple pantry ingredients to make some morning magic happen, no matter what.

Two-Minute Homemade Cashew Milk

Makes approximately 1 cup cashew milk

This also is a great addition to coffee, cereal, oatmeal, and smoothies.

  • ½ cup raw cashews
  • 1 cup water
  • 1 teaspoon honey or maple syrup

Add all ingredients in a blender, and blend on high for 2 minutes until smooth.

 

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