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  • Writer's pictureJulia

Cashew Mylk

Was there anything better than a cold glass of milk with a cookie when you were a kid? Over 65% of people have issues digesting lactose, the sugar found in milk. How is lactose digested? It's broken down by the lactase enzyme, made in our small intestine. After infancy, we don't produce much lactase, which is why so many of us don't feel good after drinking milk.

When I was experimenting with what to eat to feel my best, the first thing I cut out was dairy. Instead of drinking regular milk, I switched to soy milk. I felt so much better almost instantly- my skin cleared up, and I no longer felt bloated and heavy. There are tons of varieties of nut milks on the shelves today, like soy, almond, cashew, coconut and oat milk! When I have time, I like to make my own. It's easy, economical and a great way to control what goes into your milk.


If you're interested in trying out some dairy-free milk, try out my recipe for cashew mylk!


You'll need:


1 cup of raw cashews

4 cups of water

1 pinch cinnamon

1 pinch salt

1 tsp vanilla extract

1 date


How-to:


*Soak the cashews in water for a couple of hours or overnight ( use enough water to cover them)


To a high-speed blender add:

1 cup of soaked and drained cashews

4 cups of water

1 pinch of salt

1 pinch of cinnamon (optional)

1 tsp vanilla extract (optional)

1 date (extra sweetness)


Blend on high for 2 minutes. Store in a glass container in your fridge.

This stays good for about 4 days. Enjoy in your coffee, cereal, or straight up!


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