Health gurus are always talking about how easy it is to make nut milks, and then when you get to the recipes, there are just…so. many. steps.
One solution? Forget almond. Make cashew, instead, says blender genius Lianna Sugarman, founder of the crave-worthy line of green and nutty blended drinks, LuliTonix. “It’s just so easy. And once you do it, you can’t believe you haven’t done it before,” she says.
Why? Because cashews don’t have hard shells, you can skip the strain-through-a-nut-milk-bag step. (Oh, and the searching-for-a nut-milk bag at the grocery store step.) Plus, while pre-soaking the nuts does make them more digestible and is advised if you’ve got a less-than-stellar blender, it’s not 100 percent necessary. So, if you’re in a rush, you can just throw them in.
Nutritionally, however, you won’t be cutting any corners. “Cashews are nutrient-dense, fiber-loaded, rich in phytonutrients and antioxidants, and are amazing sources of magnesium and copper—important for bone health, skin and hair health, and general energy and beauty,” Sugarman says.
And if you’ve ever tried LuliTonix’s Chia Life, you’ll know that this is a nut milk you’ll start out sipping and end up chugging. It’s that delicious. Here, she shares a Chia Life-inspired recipe for the easiest nut milk ever. —Lisa Elaine Held
Easy Amazing Cashew Milk
1 cup raw soaked, rinsed cashews
4 organic medjool dates
4 cups water
2 tbsp black chia seeds
½ tsp coconut oil
1 vanilla bean or 1 tsp vanilla extract
Pinch of Himalayan salt
Try to soak cashews for a few hours to enhance digestibility and absorption—if you can’t, no problem, just rinse them.
Put all ingredients other than the chia seeds into a high-speed blender—blend until smooth.
Pour into mason jars (or any container). Add chia seeds and shake or stir vigorously. Leave in fridge to chill. You can refrigerate it for about four days, Sugarman says. (Note: “The second nut milk turns, it’ll be sour, you’ll know.”)
For more information, visit www.lulitonix.com
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