Homemade Cashew-Hemp Milk ~ RAW

I hardly ever purchase plant milks anymore. It's so much better (cheaper, tastier, more nutritious, more whole) to make your own! The only thing I still buy is unsweetened soy milk, which I prefer to use in my baking recipes. It's also the only thing I can find that isn't laden with all sorts of "enhancements." Don't get me started or this post will be way too long…

THIS milk is the bomb. It's so creamy and jam-packed with nutrients from both the cashews and the hemp seeds. Hemp milk on its own is good… if you like the flavor of hemp seeds. But they can be a bit assertive and really take over the flavor of a bowl of oats or cereal that isn't otherwise strong in flavor. The addition of cashews tones down the bite of the hemp seeds and really makes this milk extra yum. It's a snap to make, too!

I am aiming towards doing all of my own food prepping like our ancestors did… canning, dehydrating, fermenting, etc. It's a lot of work but moving into homesteading and preparedness—being more self-sufficient—just feels right. Now that we have our new mountain home and all of these wondrous, vibrant acres to create with, I'm also planning on setting up a bee hive next year! Since we were moving and setting up house this past spring, I didn't even get a chance to plant a garden. But I just got some winter greens in the ground in a small, raised bed that my mountain man and I built with some old logs we scrounged up from our land…

Isn't it cute? I've got kale, collards and broccoli in there.
The broccoli just started peeking through!

Anyway, we are very near the finish line with the upgrades and renovations to the inside of the new digs. I'll be sharing some pics, maybe even a video tour of my new kitchen, which I am so, so, so happy with :))

Here's today's recipe:

  • ½ cup raw cashews
  • ½ cup raw hemp seeds
  • 2 medjool dates
  • 3-3½ cups water, depending on how thick you like it
  • pinch of salt (optional)

  1. Place the nuts and seeds plus one cup of the water in a high-powered blender and blend until smooth. If you don't have a super-duper blender, just soak the cashews and the dates for a few hours first; they should blend up pretty well.
  2. Add the remaining ingredients and blend again until smooth and creamy.
  3. Stays fresh, refrigerated, for about 5 days. Shake gently before serving.

Makes about one quart. Enjoy!

Healthy trails,

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