{"id":11530,"date":"2014-10-15T05:00:17","date_gmt":"2014-10-15T12:00:17","guid":{"rendered":"http:\/\/sanaeishida.com\/?p=11530"},"modified":"2014-10-14T18:44:21","modified_gmt":"2014-10-15T01:44:21","slug":"cashew-milk","status":"publish","type":"post","link":"https:\/\/sanaeishida.com\/?p=11530","title":{"rendered":"Cashew Milk"},"content":{"rendered":"

\"cashew-milk1\"<\/a><\/p>\n

As I grow older, I’ve noticed that I have a harder time digesting cow’s milk and end up with a bunch of weird reactions. In particular, my monthly PMS breakouts are worse and painfully cystic when I’ve consumed too many dairy products, so I’ve been trying to find tasty alternatives. I love soy and almond milk, but I’ve been reading about some scary additives (like carrageenan<\/a>) and though I usually pshaw those types of hyped up warnings, I figure I should stay on the safe side.<\/p>\n

A few weeks ago, when I was chatting with a friend, I noticed her swigging a creamy liquid that she kept shaking up. It turned out to be cashew milk, and I was intrigued. Cashews are my favorite nuts! Why didn’t I think of cashew milk before? Alas, the stuff is not readily available at even my uber granola, natural foods market.<\/p>\n

\"cashew-milk3\"<\/a><\/p>\n

Did you know that it’s super easy to make cashew milk? This was a happy discovery as I had cashews and water on hand, and that’s all I needed! Using my trusty Vitamix (though any blender will do since cashews are softer than your average nut), I just blended one cup of cashews with 3 cups of water for about 40 seconds. Some recipes suggest soaking the raw nuts overnight, but I didn’t bother.<\/p>\n

In fact, I didn’t even use raw cashews. I got the “less salty” kind from Trader Joe’s and the result was a thick, milky beverage that tastes like liquid cashew butter. Adding a sweetener would perhaps be advisable, but I actually like the slightly salty undertones. Action shot:<\/p>\n

\"cashew-milk2\"<\/a><\/p>\n

I’m starting to feel like a televangelist for Trader Joe’s, but I seem to constantly have memorable experiences there. About a week ago, I was having a bummer of a day as it happens sometimes. I’d just placed all my grocery bags in my trunk sporting an Eeyore-esque expression, and was about to go return the cart, when a young man happened to be approaching from my right. He smiled pleasantly and said, “Here, let me take that for you,” and rolled my cart away to the designated area. He wasn’t an employee, and I was looking pretty unsexy (yoga pants, frizzy bun, no make-up, grumpy, cystic acne) so I wasn’t having a cougar moment or anything — he was just being nice<\/em>. That tiny act of kindness completely lifted my bad mood, and I drove home hoping that K will grow up to be a considerate young adult like that.<\/p>\n

But I was talking about cashew milk. It’s taking me a bit to get used to, but I really like it in my coffee as you can see below. I also made a cashew hot cocoa and that was definitely yum. And I bet cashew milk chai using my go-to recipe<\/a> would be divine…it’s got potential, this one. Lots of potential.<\/p>\n

\"cashew-milk4\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

As I grow older, I’ve noticed that I have a harder time digesting cow’s milk and end up with a bunch of weird reactions. In particular, my monthly PMS breakouts are worse and painfully cystic when I’ve consumed too many dairy products, so I’ve been trying to find tasty alternatives. I love soy and almond milk, but I’ve been reading about some scary additives (like carrageenan) and though I usually pshaw those types of hyped up warnings, I figure I should stay on the safe side. A few weeks ago, when I was chatting with a friend, I noticed her swigging a creamy liquid that she kept shaking up. It turned out to be cashew milk, and I was intrigued. Cashews are my favorite nuts! Why didn’t I think of cashew milk before? Alas, the stuff is not readily available at even my uber granola, natural foods market. Did you know that it’s super easy to make cashew milk? This was a happy discovery as I had cashews and water on hand, and that’s all I needed! Using my trusty Vitamix (though any blender will do since cashews are softer than your average nut), I just blended one cup of cashews with 3 cups of water for about 40 seconds. Some recipes suggest soaking the raw nuts overnight, but I didn’t bother. In fact, I didn’t even use raw cashews. I got the “less salty” kind from Trader Joe’s and the result was a thick, milky beverage that tastes like liquid cashew butter. Adding a sweetener would perhaps be advisable, but I actually like the slightly salty undertones. Action shot: I’m starting to feel like a televangelist for Trader Joe’s, but I seem to constantly have memorable experiences there. About a week ago, I was having a bummer of a day as it happens sometimes. I’d just placed all my grocery bags in my trunk sporting an Eeyore-esque expression, and was about to go return the cart, when a young man happened to be approaching from my right. He smiled pleasantly and said, “Here, let me take that for you,” and rolled my cart away to the designated area. He wasn’t an employee, and I was looking pretty unsexy (yoga pants, frizzy bun, no make-up, grumpy, cystic acne) so I wasn’t having a cougar moment or anything — he was just being nice. That tiny act of kindness completely lifted my bad mood, and I drove home hoping that K will grow up to be a considerate young adult like that. But I was talking about cashew milk. It’s taking me a bit to get used to, but I really like it in my coffee as you can see below. I also made a cashew hot cocoa and that was definitely yum. And I bet cashew milk chai using my go-to recipe would be divine…it’s got potential, this one. Lots of potential.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-11530","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking","7":"entry","8":"has-post-thumbnail"},"_links":{"self":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/11530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11530"}],"version-history":[{"count":10,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/11530\/revisions"}],"predecessor-version":[{"id":11544,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/11530\/revisions\/11544"}],"wp:attachment":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}