Deenise Glitz’s Cashew and Almond Nutmilk Recipe

One of the milk substitutes in a raw vegan diet is nut milk made using either raw cashews or almonds. I began enjoying the delicious and wholesome taste of nut milk after drinking my first bottle of nut milk prepared by Beauty Cleanse, an organic juicing company in Singapore. 
Freshly-made nut milk tasted so much different from the store-bought ones so that is why I’m making my own nut milk from scratch, right at home. But here, in this recipe, I used baked cashews and almonds instead of raw nuts as I find that baked cashews doesn’t differ much in taste and texture from raw cashews. Also, the baked nuts I bought from the supermarket are only slightly toasted or baked to give it a crunchier taste.
Nature’s Wonders Cashews and Almonds

For this nut milk recipe, I am going to blend in cashews and some almonds for a ‘nuttier’ flavour. The beauty about making cashew milk is the fact that it doesn’t leave any nut pulp after blending the nuts with water. Cashews are creamier and softer in nature as compared to other types of nuts which make it easier to blend in smoothly with water to form a uniform mixture of nut milk. Almonds, on the other hand, are tougher and crunchier nuts. Thus, a nut pulp is produced after blending and you will need use a coffee filter or sieve to separate the pulp from the nut milk. And the almond nut pulp can be set aside to make delicious raw cookies. Good nutritious food should never go to waste!

Here’s what you’ll need:

Servings : 1 person
Time: 3 minutes


About 1/4 Cashew nuts
Some Almonds (optional)
1/2 cup of water
Agave nectar (or honey)
Flaxseeds (optional)


Blend all the ingredients together til a milky consistency is achieved. If the milk is to thick, add some water and blend well. Ain’t sweet enough? Add a little more agave nectar or honey. The amount of ingredients to be added is very much dependent on your preference.

Commonly used by raw foodists as a substitute for sugar or honey.
High in monounsaturated fat (Oleic acid)
Has a lower fat content than most nuts

High in monounsaturated fats ( healthy fats)
Vitamin E
Magnesium and Potassium (promoting cardiovascular benefits)

Agave Nectar

A popular natural sweetener used by raw vegans
Produced from the blue agave plant
High in calories so use sparingly
1.5 times sweeter than sugar

Contains cinnamaldehyde ( fight against bacterial and fungal infections)
A great source of omega-3 fatty acid

The debates on why we should avoid drinking dairy milk are still ongoing. But at this point, I know my body has naturally started to repel milk because it causes me to feel bloated and have diarrhoea. The truth is the majority of the population are lactose-intolerant. I recently also learnt that our body does not absorb the calcium found in milk! So what’s the point of drinking cow’s milk, really? I am not in any position to debunk any milk myths but it does make sense why I start to ask myself this : why are we drinking cow’s milk which is meant for their young?

There have been so many reports about the truth behind food that I really start to think that we might as well start eating raw food again, just like how our ancestors would use to eat in the jungles. Even eating a slice of bread could be detrimental to health due to the presence of gluten in it!

However, I don’t think we could live with milk which is a key ingredient in most heavenly dishes and desserts. As for now, I’m just going to reduce my consumption of milk products.

Be smart and start making the right food choices!

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