Time. You know that thing that none of us seem to have? Yep, that is this week. No time. Well, really plenty of time, but none for me. And that is not okay.
And since I have no time, I depend all the more on simple, quick recipes.
You guys, honestly, if a recipe takes up an hour of my time, hovering over the oven—it’s not happening. Who has time for that?! Not many people at all! So tricks of the trade are always worth it to share.
Have you ever made your own nut milk? It is so delicious and creamy and full of real, simple ingredients. Lots of nut milks you find at the grocery have fillers and thickeners that are not the greatest so making your own gives you the control. But I have avoided it more recently because it can be quite a nuisance—until now!
Recently a company called Ellie’s Best reached out to me about trying out their Bigger Better Nut Milk Bag. And I am sure this recipe tells you how it went. This made nut milk as easy as blend, pour, squeeze. That’s. It. If you have ever made almond or cashew milk on your own, you know straining or the fun of a cheese cloth is actually not fun at all. The pores in this bag are so small so only the liquid goes through. The bag easily fits in a large bowl so pouring is easy–it even stands up on its own. And then a few squeezes later, you have rich, creamy milk, or mylk as some call it.
So I am SOLD. I have a big jug of this Strawberry Vanilla Cashew Milk in the fridge and cannot wait to start on more recipes!
- 1 c raw cashews soaked for at least 4 hours
- 3 1/2 - 4 c filtered water
- 1-2 tsp vanilla extract
- 2 c fresh strawberries stems removed
- 1 T pure maple syrup
- Dash of sea salt
In a blender, combine all ingredients.
Blend for about 1 minute or until smooth.
Pour into a nut milk bag, strainer or cheese cloth.
Squeeze to get all liquid out.
Chill for about 2 hours before serving. Add to your favorite smoothie, drink it as is, add to oatmeal!
I won't lie, I made this once without soaking the cashews and thought it was still just fine!
You can use a real vanilla bean for this as well! Scrape out the inside of the bean and use that instead of extract!