DIY cashew milk 🍶 That's the coffee situation sorted until Sunday ✨ I love cashew milk above all the other nut milks.🌰 Cashews are high in fat, which makes them delicious, they don't have much fibre so no need to strain, which means it's easier to make and the cashews go further because the resulting milk is thicker. Plus it lasts in the fridge for 7-10 days, way longer than almond milk and oat milk. Extra bonus, cashews are pretty soft so you don't need a fancy blender, either.😃 I soak 1 cup cashews overnight, then blend with 5 cups of water. I do this 1 cup at a time for 30 seconds before adding the next cup, I find it keeps the lumps out. Store in glass and keep in the fridge. It does thicken slightly over time, so I'll often add some more water to the last bit in the bottle.
One more thing about cashews. You may have come across articles telling you cashews are terrible and burning the hands of Indian women workers. Please remember that not all businesses are out to exploit their workers, and there is always a reason things cost less or more. I buy my cashews from @thesourcebulkfoods , and I checked with them (thanks to the lovely team at @thesourcevicpark who are always happy to answer my questions! 🙈). Their cashews are certified organic (and to be certified organic there are a number of criteria to meet beyond not spraying pesticides), they are processed by a company called OLAM who source nuts in Vietnam, have HACCP certified factories 🏭 and are fully mechanised.
It can be tricky - and is definitely time-consuming - to find out info about where exactly our food comes from and how it gets to us, but the more we know, the easier it is to make good choices. Oh and for any nit-pickers out there, no cashews are not the absolutely most local choice to me. Guess I won't win the zero waste perfection 🏆award this morning 😏