Time to milk the cashews! Sorry I had to say it. So, milk is a funny thing. Doctors tell people they need cow's milk for calcium and strong bones but that isn't true (kale has crazy amounts of calcium). It's funny when you see almond or soy milk in someone's fridge along with cow's milk and, when asked, they say the almond milk is used just for smoothies. Why not make it easy on yourself and just buy the almond milk for everything? I think people are reluctant to ditch something that they've heard for years is healthy. We've heard forever that you need milk for strong bones and teeth and our parents made up drink it. Same thing with meat, it's hard for some people to give up meat because of the taste or the fact that it has iron and they aren't sure how plant-based foods can supply iron. I am vegan for 6 years and have not suffered from iron deficiency. In fact, I have run more miles as a vegan than I ever had as a vegetarian or pescatarian. People come to veganism in their own time, I supposed, and my hope with this blog is that I help people make the transition if they wish.
2 cups of soaked, raw cashews
3 cups of filtered water
A pinch of sea salt
Cashew meal from the plain milk
1 cup of water
2 tbsp of cocoa powder
2 tbsp of maple syrup
Note: I strained the milk twice. I have a Ninja blender and I don't think it blends as well as say a Blendtec so you may need to strain your milk twice. It's still quick and it will have less sediment on the bottom.
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