Got (Cashew) Milk

I’m not a vegan or vegetarian, nor do I require a gluten free diet. However, over the past couple of years I have tried different alternatives, including soy milk and almond milk, to dairy milk.

Although my consumption of milk is limited to the occasional bowl of cereal (perhaps one small bowl every couple of weeks), as an additive to my coffee, and often as the liquid component (~ 1/8 cup) in my morning smoothie, I wanted to reduce my dairy consumption and reap more benefits than when I did consume milk.

Unsweetened Cashew Milk

While I have never made cashew milk at home, for those who might be interested in trying it, my understanding is that it is made by soaking raw cashews in water, rinsing them off, blending them together with filtered water, and straining the pulp to get the smooth milk. For now I’m satisfied with buying my cashew milk.

According to the Silk website, here are some of the benefits:

  • 25 calories per serving
  • Made with the special creaminess of cashews
  • 0g saturated fat and cholesterol
  • 50% more calcium than dairy milk
  • Free of dairy, soy, lactose, gluten, casein, egg and MSG
  • Verified by the Non-GMO Project’s product verification program
  • No artificial colors, flavors or funny business

After trying the cashew milk over the last few months, I prefer its taste and texture when compared to soy or almond. Although my wife believes there is a slight difference in taste, compared to dairy milk, in a bowl of cereal, I can’t really taste a difference at all.

Cashew Milk

Using cashew milk vice fruit juice as the liquid in my smoothie provides more creaminess and fewer calories. In my coffee, I like to add a splash of cashew milk and hazelnut creamer.

While the wife and I have not given a lot of thought to making our own cashew milk at home, as described above, she has suggested we try making our own cashew-based salad dressing.

Below is a recipe she found online:

Ingredients:

  • 2 Cups raw, organic cashews
  • 1-2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • Sea salt, to taste
  • 2 tablespoons chives or green onions (optional)
  • Water

Directions:

Blend all ingredients until you get a smooth and creamy sauce. Start with just a 1/4 cup of water and add more as you blend until you reach a consistency that you like; for a thinner version that’s good for salads, use more water; for a thicker version that’s good for pasta dishes, use less water.

Eat well. Live well. Stay Savvy.

 

 

 

 

 

Blogger-in-Chief here at RetirementSavvy and author of Sin City Greed, Cream City Hustle and RENDEZVOUS WITH RETIREMENT: A Guide to Getting Fiscally Fit.

4 Comments

  1. You have given a healthy option here. When I saw “cashew”, I started imagining roasted spice cashew nuts and I was craving from them :).

    Your post inspired me to cut down my dairy intake and I am substituting dairy with almond milk.

    • Nice. If you happen to give cashew milk a try I would love to get your thoughts.

  2. Really interesting James. I haven’t seen Silk Cashew here. I need to check it out. I’m sure we would never make it at home but I love the idea of more calcium and less calories. I’d be interested in finding out the grams of protein & carbs too.

    • I really am pleased with the texture and taste. You might want to check out the Silk website for a breakdown of all the nutritional facts. Be well and thanks for stopping by, my friend.

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