Homemade Cashew Milk

I made homemade cashew milk (or any nut milk for that matter) for the first time this past weekend! It was so much easier than I thought, and the outcome was so worth the extra effort! I buy unsweetened cashew milk for convenience, but I definitely want to make my own more often now that I know how easy it is.

There is a huge difference in store-bought nut milk VS. homemade. The store bought kind is much more watered down, and homemade is much richer and creamier. Also, homemade nut milk contains SO much more nutrition such as healthy fats, vitamins & minerals, protein & fiber. So you’re getting more nutrition and feeling more satisfied. Another benefit to making your own is that you are controlling the ingredients that go into the milk. There are no gums or thickeners needed to compensate for all the water, its creamy on its own! I used Ellie's Best (@elliesbest) nut milk bags and it made this process so simple! It’s also kinda fun, I literally felt like I was milking a cow when I was straining the cashew milk..not that i’ve don’t that before but wharves. Let's get to it!

SUPPLIES

1c raw cashews (soaked overnight)

3c filtered water* (and more for soaking)

Optional Flavorings: sea salt, vanilla bean or extract, cinnamon

One Ellie's Best nut milk bag (or cheese cloth)

Large glass jar for milk

Blender (I used my NutriBullet)

You can check out Ellie's Best or buy your own by clicking HERE!
Use my code: STEF10 at checkout to receive a discount off your bags :)

METHOD

1.  First, you must soak your cashews for at least 4 hours or overnight (I soaked them overnight) in a glass container filled with filtered water so their all covered.

2.  Once soaked, drain and rinse the cashews and place in blender with 3c of cold filtered water. *You can add more filtered water if you want more milk and this will also thin out the consistency to be more watery like store-bought. I prefer rich and creamy so I used 3c!

3.  Blend away for several minutes until smooth and theres no large chunks visible.

4.  Take your nut milk bag or cheese cloth, and put it in a large bowl or measuring cup and fold the edges over. Pour your milk into the bag/cloth and let it strain while you hold the bag and gently squeeze to encourage faster straining. Once you have squeezed it dry, put the leftover cream/pulp to the side (use this for other recipes!)

5.  At this point you can add flavor if you’d like, if not, your milk is ready to drink! I added a few pinches of Himalayan pink salt, cinnamon, and 1 fresh vanilla bean pod (Love seeing the little vanilla bean flecks!!)

6.  Then Blend it for a few seconds again to incorporate (or whisk).

7.  Store in air tight jug or container for 4-5 days! 

BONUS TIP --> Don't know what to do with the leftover pulp? There are tons of easy snacks and recipes to use it in online! For the protein bliss balls I made up above, I simply mixed all of the below ingredients together until it formed a pliable dough, rolled it into balls, and stored them in my fridge for a quick snack or dessert!

I mixed: Leftover cashew pulp ^ + Nutzo peanut butter + cinnamon + cashew milk + cacao nibs + almond flour + Vanilla Vital Proteins collagen peptides + sea salt

Stef's Raw Vegan Caramel Slice

Raw Vegan Caramel Slice

I am so excited to share this recipe with you guys :) There are many raw caramel slice recipes out there but I did a little experimenting with the ingredients I had on hand to come up with these gems. I had tons of dates I had to use up, as well as a banana that was getting way too ripe for my liking, so I improvised and I am very happy with the results.

Often times, raw vegan desserts require a lot of raw nuts and sometimes expensive or hard-to-find ingredients. Not these babies! I bet most of you have these ingredients on hand now, or maybe only need to pick up one or two (inexpensive) items!

This is the perfect clean treat for my never-ending sweet tooth, that can be ate straight from the freezer (they don't harden!) and pack some nutritious healthy fats + fiber, too! These are chewy, perfectly sweet, decadent dessert that you can feel good about eating. The dates and banana provide natural sweetness, and the only added sweetener in the entire recipe is 2T pure maple syrup in the chocolate shell. Yes please! The peanut butter adds a decadent flavor to this caramel, and the chia seeds pack a fun texture and healthy omega's too. The chocolate shell is crispy, melts in your mouth, and reminds me so much of the "magic chocolate shell" I used to put on my ice cream as a kid.

My family was surprised by how good these tasted for being vegan, they make the perfect healthy treat to bring to a party! Tag me on Instagram, @stefliafit if you make these and love them as much as I do! :)

INGREDIENTS:

Base Layer:
1c oats (quick or rolled)
10 pitted dates*
Dash sea salt
1/2t vanilla extract
1/2t cinnamon
1/4c water

Caramel Layer:
16 pitted dates*
1 ripe banana
2T natural peanut butter or almond butter
2T chia seeds
2T water
Dash sea salt

Chocolate Shell:
1/4c coconut oil
2T cacao powder
2T maple syrup
Dash sea salt
1/4t vanilla extract

Equipment:
Food processor
8" x 6" dish or pan (I used a glass pyrex tupperware dish)
Parchment paper

*I used small pitted dates found at my grocery store. The dates used were not considered medjool, which are much larger. If using medjool, I would estimate using 7 dates in the base layer and 12 dates in the caramel layer. Don't be afraid to use less or more depending on the consistency!

METHOD:

1. Line your dish with parchment paper so your slices slip out easily. No need to grease! Cut off excess edges where necessary.

2. Start with the base layer. Add the oats to a food processor and blend until a fine flour consistency. It is ok if its a little chunky.

3. Add pitted dates, sea salt, vanilla, cinnamon, and water. Blend & pulse until ingredients are combined. (You may need to scrape down the sides and stir every so often since the dates are very sticky). Add a splash of water as needed if mixture is too dry or difficult to blend (be patient!)

4. Once the batter resembles cookie dough, is blended evenly, and can be molded with your hands, press biscuit dough into the bottom of your parchment lined dish with your hands. Make sure you press firmly to compact the dough and make sure it is spread as even as possible and to all edges and corners. Use a spatula or large spoon to flatten and smooth out biscuit layer if needed.

5. Place biscuit layer in freezer while we make the caramel.

6. In the same food processor, blend all caramel layer ingredients until fully combined, scraping down the sides as needed. If your mixture seems dry or won't blend, add splashes of water as necessary.

7. Remove biscuit layer from the freezer and pour the caramel layer on top. Smooth out the caramel evenly as you did the biscuit layer, so that it reached all edges and appears flat.

8. Place the dish (now with the biscuit + caramel layers) in the freezer for at least 2 hours (patience!) Can be left in as long as needed, but 2 hours is the minimum.

9. Lick food processor clean ;)

10. When your ready for your chocolate layer, melt the coconut oil in a small bowl and add remaining chocolate shell ingredients. Add more or less cacao powder or maple syrup depending how rich or sweet you prefer (don't be afraid to test taste!)

11. Remove dish from the freezer and pour your chocolate on top of caramel layer. Chocolate should coat the top evenly and appear smooth (this is the importance of making the layers flat/even early on!) Use a spoon or tilt the dish to ensure the chocolate coats all edges and is spread evenly.

12. Place dish back in freezer for at least 1 hour or longer. Chocolate shell will harden.

13. When ready to cut, gently lift parchment paper out of dish and place on a cutting board.

14. Run a large, sharp knife under very hot water and gently but firmly cut slices in desired shape (I prefer squares!) The chocolate may crack a little but the hot knife prevents most of this. Cut into however many pieces you like, however I got a perfect 12 squares from the size dish I used.

15. Store your slices in the freezer until ready to eat or serve! The caramel and biscuit layers never fully harden which is simply due to their ingredients. Therefore these will be chewy and delicious straight from the freezer! I have not tried storing in the fridge but you can if you want them softer. I would not suggest leaving them at room temperature for too long because the coconut oil in the chocolate shell melts easily so it must stay cold in order to stay firm!

16. ENJOY :)