If you prefer to discard your water after soaking your cashews and prefer to use fresh water for the remainder of the recipe, do not soak in coconut water. .
Start by soaking 1 cup of raw cashews in 4 cups of water, or coconut water, at least 4 hours or over night. If soaking over night I place the container in the refrigerator. If soaking for 4 hours I leave the container at room temperature.
Why soak first?
The longer they soak the creamier the milk will be. Also, soaking breaks down the phytic acid that is in cashews, all nuts actually. Phytic acid binds to the minerals in the gastrointestinal tract, this action makes it difficult for those minerals to be absorbed into the intestinal wall. Soaking = better digestion and better nutrient absorption.
About straining:
If you use a high powdered blender the cashews are more likely to be pulverized, therefore your milk will not necessarily need to be strained before using. This of course depends on your personal preference. I use a NutriBullet, which is not high powdered enough so I do 2 strainings before using. You can keep the cashew pulp and use in recipes.👌
All plant and nut based milks are very versatile so feel free to let your creativity flow; cinnamon, nutmeg, cocoa, cacao, bananas, berries, mango. etc. etc.
Ingredients:
1 cup raw cashews
4 cups of water or coconut water
1/2 teaspoon vanilla extract - optional
2-3 raw pitted dates - optional
After soaking - strain, keep the water, unless you prefer to use new, then rinse the cashews with cool water. Combine your ingredients in your blender and blend until smooth. If needed, strain and squeeze through a nut milk bag or a dampened clean dish cloth. Keep refrigerated and use within 3 - 5 days. Add over cereal, add in coffee, makes a great base for chia pudding and or smoothies, or drink plain, Delicious!
Anyone who has an existing condition of kidney stones
might also need to avoid cashews or carefully monitor their nut
consumption in general because cashews naturally contain gastric and intestinal soluble oxalates that can make kidney problems worse. ~Dr. Axe
The longer they soak the creamier the milk will be. Also, soaking breaks down the phytic acid that is in cashews, all nuts actually. Phytic acid binds to the minerals in the gastrointestinal tract, this action makes it difficult for those minerals to be absorbed into the intestinal wall. Soaking = better digestion and better nutrient absorption.
About straining:
If you use a high powdered blender the cashews are more likely to be pulverized, therefore your milk will not necessarily need to be strained before using. This of course depends on your personal preference. I use a NutriBullet, which is not high powdered enough so I do 2 strainings before using. You can keep the cashew pulp and use in recipes.👌
All plant and nut based milks are very versatile so feel free to let your creativity flow; cinnamon, nutmeg, cocoa, cacao, bananas, berries, mango. etc. etc.
Ingredients:
1 cup raw cashews
4 cups of water or coconut water
1/2 teaspoon vanilla extract - optional
2-3 raw pitted dates - optional
After soaking - strain, keep the water, unless you prefer to use new, then rinse the cashews with cool water. Combine your ingredients in your blender and blend until smooth. If needed, strain and squeeze through a nut milk bag or a dampened clean dish cloth. Keep refrigerated and use within 3 - 5 days. Add over cereal, add in coffee, makes a great base for chia pudding and or smoothies, or drink plain, Delicious!
consumption in general because cashews naturally contain gastric and intestinal soluble oxalates that can make kidney problems worse. ~Dr. Axe