The possibilities on non-dairy milk are absolutely endless. You use basically any grain or legume to make a white, milky liquid to replace milk. Obviously the nutrient content of these milks is whatever the nutrient content is of the substance you are using. My favorite non-dairy milk is cashew milk. It's a good source of healthy protein and fat, and is a good source of magnesium as well. And in case anyone didn't know, magnesium helps your muscles relax, which can help you feel overall more relaxed and happy. (Can you believe good nutrition has THAT much impact?) Cashew milk also requires less prep time than other non-dairy milks.
Here are the ingredients...
- 1 cup soaked cashews
- 1-3 tables of maple syrup or other sweetener
- 4 cups of water
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp grated ginger
- 1/2 tsp cardamon
1. Soak the cashews for at least 2 hours. Soaking them softens them, and cashews tend to soften easier than other nuts such as almonds.
2. Drain and rinse cashews.
3. Add water and cashews to blender. Blend for a good 2 minutes or so to really break down the cashews.
4. At this point, if you taste the cashew milk you can understand why you need a little sweetener. Without the sweetener, the cashew milk has a slightly unpleasant earthy flavor. Adding a little bit of sweetener makes the final product more palatable and milky tasting. So add the sweetener and other flavors to create a nice, frothy, rich milk, and blend for another 30 seconds or so.
5. Pour into a pitcher and serve cold. I keep a spoon in the pitcher to stir before use because it will separate in the fridge.
*I am not trying to discourage anyone from drinking cows milk or saying it is not appropriate to drink. I am encouraging you to buy from a trusted local farmer. For more information on problems with industrial dairy clink on this link. http://freefromharm.org/dairyfacts/