Homemade chai spice cashew milk is simply delicious, more nutritious, and less expensive than buying it at the store. This recipe makes about 4 cups of chai flavored cashew milk. I was inspired in making my own version after seeing BluePrint’s White sold at Whole Foods a la carte for a whopping $10.99 a 16 oz. bottle! It makes a lot of sense because I can buy a pound of raw cashews for HALF that cost. The rest of the ingredients I found in my fridge and cabinet. The homemade version is better for you anyway because the longer it sits on the shelf, the less nutrients it will end up having. Making it fresh made a big difference in the flavor too.
Cashews are rich in “heart-friendly” monounsaturated-fatty acids. They are also a rich source of essential minerals such as manganese, potassium, iron, magnesium, zinc and selenium. Just 1/4th cup provides 97% of your daily value of copper! Evidence from 4 large studies published in the British Journal of Nutrition were combined to show that consuming nuts 4 times a week resulted in 37% reduced risk of heart disease compared to those who rarely or never ate nuts.
1 cup raw cashews
3 cups water
1 red apple, cored
1 fat inch of ginger root
1 teaspoon vanilla
1 teaspoon cinnamon
3/4 teaspoon cardamom powder
1/2 packet of stevia
1. Soak cashews in 1 cup of the water at least 2 hours or overnight.
2. Juice the apple and ginger.
3. Add cashews and the water into the blender on high with an additional 2 cups filtered water. Use the same water the cashews were soaking in to keep all of the nutrients.
4. Next strain the milk through a filter or cheesecloth. These nuts are naturally soft so they will blend nicely into liquid but after letting the milk sit, the cashew sediments will start to settle down.
5. Once strained, add the remaining ingredients including the apple and ginger juice. Stir well and chill for a few hours.
by Lupita Ronquillo, holistic nutrition writer