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My environmentally conscious friends already know that the carbon footprint of the dairy industry has become an increasingly hot topic over the last decade. When examining a product’s environmental footprint, we must consider variables like greenhouse gas emissions, water use, chemical runoff, and soil degradation. No matter which plant-based milk you enjoy drinking (my favourite is cashew milk), you can cut out an entire chunk of the process that eats up resources and produces greenhouse gases by making your own plant milk at home.
When buying store-bought nut milks, you have to deal with all the crazy ingredients manufacturers like to add to increase shelf life. Though I love drinking a homemade almond milk, straining the pulp from the liquid is more trouble than it’s worth. Homemade cashew milk, however, is a completely different story. It is super easy to make, creamy, and absolutely delicious! Because the nuts blend entirely into the water, cashew milk retains all of the fiber and nutrients present in the nuts.
Ready to make your own? Try my three-ingredient recipe:
Best Cashew Milk
- 1 cup raw cashews
- 4 cups water
- 2 tsp vanilla extract
- Soak the cashews in water for at least four hours (overnight is best) in the refrigerator.
- Drain the cashews and rinse thoroughly.
- Add cashews, water, and vanilla extract to the blender.
- Blend on a high setting until all the nuts are completely blended.
- Store the milk in a covered glass container in the refrigerator.
As you can see, this recipe is super easy to follow. Cashew milk is packed with nutrients such as magnesium, potassium, and zinc. If you’re trying to move toward a zero waste lifestyle, this cashew milk offers a great solution for your milk needs — no plastic required. Just get your cashews from the bulk section of your grocery store and bring your own jar! Did I mention that there is absolutely no straining required?
Interested in the sustainability of different milk options? I highly recommend this BBC article!