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Make Your Own Organic Cashew Milk

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Make Your Own Organic Cashew Milk

When you’re cutting out – or cutting back on – the dairy in your diet, vegan milks make life so much easier. From moistening cereal to lightening coffee to whipping up baked goods, a bottle of yummy, vegan milk is a handy thing to have in the fridge.

The trouble with store-bought vegan milks is that they aren’t always as natural as you’d probably like. Even organic non-dairy milks often use the thickener carageenan, which can exacerbate gastrointestinal problems because of its inflammatory properties. Don’t let that convince you that going back to dairy is the way to avoid this ingredient. Carageenan isn’t limited to non-dairy milks; it’s a common thickening agent used in low-fat dairy products as well.

If you want to skip the mystery ingredients in so many store-bought vegan milks, your best – and most affordable – alternative is to make your own. Nut milks are super simple to make in your own kitchen, and cashew milk is particularly creamy and delicious. Even better? You only need three ingredients to make your own cashew milk: raw cashews, maple syrup, and water!

Because homemade nut milks don’t have all of the preservatives and other additives that store-bought vegan milks have, they’ve got a shorter shelf life. You’ll want to drink your homemade cashew milk within a week of making it.

On the next page, check out a recipe to make your very own organic cashew milk from scratch!

Image Credit: Raw Cashews photo via Thinkstock

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Read more: All recipes, Diet & Nutrition, Drinks, Eating for Health, Food, Green Kitchen Tips, Health, Raw, Vegan, , , ,

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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!

261 comments

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9:04PM PST on Jan 31, 2014

Thank you, Sandra L, I was wondering that myself.

1:37PM PDT on Oct 16, 2013

thanks for sharing

1:19AM PDT on Oct 16, 2013

Thanks.

9:55AM PDT on Sep 17, 2013

Thanks!

9:03PM PDT on Apr 2, 2013

Melinda, I make mine with coconut added so I just spread the left over nut-coconut meat onto a parchment lined baking sheet and dry it out in the oven, either on very low heat or overnight in a recently cooled oven. Then just use a blender or food processor to grind it fine and use it in your baking. Hope this helps.

5:41PM PDT on Mar 31, 2013

Great, like to see a follow up on how to use the cashew meat left over.

6:13AM PDT on Oct 16, 2012

thanks

6:12AM PDT on Oct 16, 2012

thanks

12:43PM PDT on Oct 12, 2012

Thanks for sharing.

11:19AM PDT on Oct 12, 2012

Thanks

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It sounds really good. Thanks!

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