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Is This The New Almond Milk? Try It For Yourself

Amie Valpone, an NYC-based personal chef & culinary nutritionist, decided to adopt a "clean" lifestyle after she was diagnosed with a host of serious health issues. Now, she spends her days curating The Healthy Apple, a blog that discusses everything from food intolerance tests to her favorite go-to meals — all gluten-free, of course.
cashew_milk_slide_annaIllustrated by Anna Sudit.
Cashews are one of my favorite nuts. They're so satisfying and smooth — perfect for making creamy dressings and milks as well as smoothies.
I love making homemade cashew butter, but I have been playing around in my kitchen to create a delicious cashew milk instead. I use the milk to add rich flavor and texture to my breakfast quinoa porridge, or pour myself a glass with extra cinnamon when I need a refreshing treat on a hot summer day. Cashews are rich in protein and healthy fats, and they contain minerals such as zinc and magnesium, making them a stellar addition to a healthy diet.
Plus, you can use any leftover milk to make yourself a smoothie: Just add in a few dates, fresh fruits (banana works well), ice cubes, and your favorite fresh herbs. You’ve got a smoothie that you can feel good about slurping up — no additives, chemicals, or processed ingredients here.
Amie’s Creamy Cinnamon Cashew Milk
Makes 5 cups
1 cup raw cashews
4 cups water
2 tbsp raw honey or maple syrup
1 tsp vanilla or almond extract
1/4 tsp ground cinnamon
Pinch sea salt
Soak cashews in a large bowl filled with enough water to cover cashews by 2 inches. Cover with a towel and place in the fridge for at least 4 hours.
Drain and rinse cashews well, then add cashews and 3 cups water to a blender; puree until smooth. Then, add remaining water (depending on how creamy you want your milk), sweeteners, cinnamon, and sea salt. Puree until milk is at your desired consistency. (Optional: Strain milk through a fine-mesh strainer).
Store in the fridge for up to 4 days.