Strawberry Cashew Milk
Sometimes I want a beverage with a little pizzaz! This dairy-free strawberry milk is made with just a few simple ingredients, is subtly sweet and creamy!
When strawberries are in season, they are just too fresh and fragrant not to add to every meal…especially when you bought way too many like me and need to get creative before they go bad.
When I was a little girl, I loved drinking the leftover milk after a sugary bowl of cereal. The milk was sweet and often a mix of bright colors. Well now as a somewhat full grown adult, I can have my sweet milk without dairy or sugar and still have all those child like feels!
Health Benefits of Strawberries
Strawberries are bright red, juicy, and sweet and make for a wonderful dessert.
They’re an excellent source of vitamin C and manganese and also contain folate (vitamin B9) and potassium.
Strawberries are very rich in antioxidants and are lower in sugar.
Cashew Milk
I chose to use cashew milk for this recipe because cashews are low in sugar, rich in fiber and are a great source of plant protein. However you can use any nut or seed you wish for this recipe! Get creative and use what makes your body feel it’s best!
One thing I do recommend when it comes to making your own nut and seed milks is getting a good blender. Having a strong blender can make all the difference. The one I use is a vitamix. I use it for making smoothies, beverages, soups, dressings and batters. It’s pretty amazing and has made cooking healthy meals a lot easier. While it can be more expensive than other blenders, this one is high quality and lasts a really long time. I’ve had mine for 6 years and use it everyday.
Strawberry Cashew Milk
Ingredients
Instructions
- Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender and mix.
- Use 3 cups of water to 3/4 cup cashews. Add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain. Add monk fruit sweetener or raw honey , vanilla and strawberries. Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free. I usually strain the milk into a quart mason jar, which works perfectly with the 3 cup to 3/4 cup ratio of water to cashews.
- If using a mesh strainer, you will need to move around the solids a bit to let all the milk drip through. Gently stir and move the solids around to make room for the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through. Store in a glass jar for up to 5 days and enjoy!
