I have to admit, I have never been much of a milk drinker. When me and my brother were younger, my mum made us drink a glass EVERY SINGLE DAY. For good health, as she thought. Although I didn’t particularly mind the taste of milk, I sure didn’t love it either. It was just a routine thing I did to please my mum. In my opinion, the only fun thing about drinking milk was the possibility of making beautiful milk moustaches. I’m sure that’s what every kid likes to do, am I right :)?
Now, years later, the milk-drinking routine has continued. But, not everything has stayed the same as I made a few changes in my milk drinking game. Instead of drinking the regular glass of cows milk, I switched to drinking yummy, creamy nut mylks instead (yes; mylk, not a typo!). I believe drinking nut mylk is so much kinder for your health, the dairy industry AND the environment. Not to mention, it tastes 1000 x as good :).
This recipe, however, does not give you a standard nut mylk, as you can already find millions of recipes online if you just google “nut milk” or “nut mylk”. This recipe is a bit more decadent as it is sweeter than normal nut mylk, whilst giving you hints of cardamom & vanilla. Actually, I like to think of this as a natural plant milk shake! You can totally drink this cashew & cardamom nut mylk just as it is, but you can also serve it at breakfast with some toasted muesli & fresh fruit. For an extra nutritious breakfast you could serve it with my soaked super seed bircher muesli! But hey, feel free to experiment!
(makes 1 full jug)
• 225 gr / 1 ½ cups of cashews (soaked for 6-8 hours)
• 8 pitted dates, or a few more if you prefer it even sweeter (I used small iranian dates)
• 750 ml / 3 cups of cold water
• 1 ½ teaspoon freshly ground cardamom (if not using fresh, you’d probably want to add a little more)
• ½ teaspoon ground vanilla (optional, but delicious)
• Pinch of sea salt
After soaking the cashews, place them with all the remaining ingredients in a blender. Blend until smooth and creamy. Serve immediately, or store in a glass container in the fridge for up to 3-4 days.
* Oh and P.S. This cashew & cardamom mylk is totally suitable for making milk moustaches!
© Feia Lydia Photography