Cashew Milk

Always a sucker for new health promoting concoctions, I’ve noticed a trend lately with detox / cleanse programs like Phd Cleanse and Blueprint Cleanse promoting ‘dessert juices’, particularly ones with cashew milk as a base. Though I’m not a huge fan of cashews I do love cashew milk when it’s made the right way.

Not only do cashews have a lower fat content than most other nuts, about 75% of their fat is unsaturated fatty acids – oleic acid (the same good monounsaturated fat found in olive oil) making up the majority of the unsaturated fat content. Studies have shown oleic acid to promote good cardiovascular health and improved overall health. High in antioxidants, research published in the British Journal of Nutrition (Blomhoff R, Carlsen MH), identified nuts among plant foods to have the highest total antioxidant content, which may also be key to cashew nut’s powerful cardio-protective benefits.

Cashew milk is a nutritious non-dairy alternative to milk, nutty in taste and creamy in texture, it’s power packed with B-group vitamins, magnesium, copper, selenium, zinc, vitamin E and phosphorus. Cashew milk is cholesterol free, gluten free and suitable for diabetics. And best of all, it’s easy for our bodies to digest and absorb all the vital vitamins and minerals.

Make your own cashew milk by following this simple recipe:

Cashew Milk Recipe
500ml Mineral water
½ cup Raw cashews
1 tbsp Agave nectar or honey
1 tsp ground cinnamon
1 tsp Vanilla bean (finely chopped)

Mix all ingredients in blender. Strain through strainer and drink.

*For chocolate lovers, try adding 1 tbsp of raw cacao powder (available in some supermarkets and health food stores).

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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