I have told you all that I am going a journey of souping using Rachel Beller's Power Souping book. The journey started with a 3 day detox, which wasn't difficult once I got everything I needed together. It is completely vegan and included something I have never tried before--plant based milk. I made mine with cashews, but other nuts, like almonds, are a good choice as well.
There are lots of nutrients in homemade cashew milk, including vitamin K, iron, and magnesium. Vitamin K is an essential part of several different proteins that are responsible for clotting blood and building strong bones. Magnesium works with other substances in the body to produce energy and synthesize proteins. Iron carries oxygen in the red blood cells and helps to support your immune system.
So, armed with my cashews I set out to make my first batch of cashew milk. It was so easy that I will definitely being doing it well after the detox program. Here's how to make your own:
1. Soak the cashews or what ever nuts you choose in water over night.
Make sure the nuts you choose are RAW.
2. After the nuts are soft, rinse them in cold water
3. Place in a high powered blender with about 6 cups of water (for 2 cups of nuts)
4. Blend until milk is frothy
5. Strain mixture into a container using a cheese cloth or a paint straining bag. (A friend told me about this! You can get them at most home improvement stores for very little cost.)
6. Milk can be stored in the fridge for 3 to 5 days.
7. The strained pulp can be saved and mixed in smoothies, used to top salads, or whipped to make a cashew butter or cream. I used the cream in the Pea and Asparagus Soup to add flavor and protein.
Tip: Add a drop or two of pure vanilla extract to the milk for some extra flavor!