Dairy is one of the leading allergies in young children. Unfortunately, many store-bought milk alternatives contain added sugars, flavourings and lack calcium, protein and other nutrients found in regular cow’s milk. That’s why I have created this delicious Cashew Mylk, boosted with my Protein+ Vanilla and perfect for any family looking for a healthy non-dairy milk option that’s filled with calcium, protein, prebiotics and probiotics.
Cashew Vanilla Mylk+
Wholesome Child staples
Dietary: Vegan, GF
1 cup (160g) cashews
4 cups (1L) filtered water
2-3 tbs Wholesome Child Protein+ Vanilla
Place the cashews into a medium-sized bowl and cover with filtered water. Leave them to soak overnight.
Rinse cashews then add to a blender with 1 L of fresh filtered water. Blend for 2 mins until smooth and creamy.
Place a piece of muslin or a nut-milk bag over a large jug and pour in the cashew puree.
Gather the edges of the muslin together and squeeze out all the liquid.
Pour the liquid into a clean bottle and add the Protein+ Vanilla powder.
Shake until well combined and refrigerate for up to 4 days.
Alternatively you can put the milk with the powder back into the blender and blend until smooth and creamy.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to3 days or freeze for up to 4 months.
- Swap Vanilla for Protein+ Choc powder.
- Add a pinch of ground cinnamon to the milk.
- Add 2-3 dates to the blender before mixing the nuts.