5-Minute Cashew Milk
I have been experimenting with different nut milks for a while. Trying to avoid conventional dairy is very hard, especially as my soul craves good cappuccino once in a while. As Paleo diet is low in grains, I was substituting wheat flour with almond flour and dairy milk with almond milk. For a while I made my own almond milk, until I figured out that I developed a sensitivity to it. Unfortunately, having high intestinal permeability (aka “leaky gut”) caused me to develop sensitivities to the foods that I ate most frequently.Now, I do my best alternating what I eat every 3-4 days and trying to avoid eating the same things every day, as well as taking supplements to heal the gut. Definitely, food sensitivity testing helped me to pinpoint my sensitivity to almonds and just within 3 days of taking them out of my diet healed unexplainable joint pain in my fingers.
My top favorite milks are homemade cashew milk, coconut milk, and store-bought pea protein milk “Ripple”. One of the main requirements is that milk should be creamy, easy to make, and frothy for my once in a while cappuccino. Cashew is my top choice, because it does not have any additives and it has no waste to deal with – no pulp to throw away or dry for nut flour.
1 cup raw cashews
3 cups filtered water
a pinch of Himalayan salt
1 tbsp raw honey
- Combine cashews, water, salt, and honey in a high-speed blender.
- Blend all the ingredients on high speed for 2 minutes.
- Pour into the jars and store in the fridge.