When I first went dairy free, the first thing I missed was my milkshake treat after work! I loved milk shakes, despite the amount of sugar and “natural” flavours! I started by substituting my favourite milkshakes with soya milkshakes, and I though these tasted great….until my hormones went into overdrive! So the oestrogen mimicing properties found in soya clearly were not for me either! Annoyingly at the time, soya was really the only substitute out there if you wanted a dairy free milkshake. Since I’ve started to make my own milk, I can enjoy milkshakes of all different flavours, and say no to dairy and soya!
So I love how creamy cashew nut milk is! It’s just perfect for a milkshake! I always loved to combine flavours, as just one was not enough, so for this recipe I am mixing sweet vanilla with fruity strawberries.
Ingredients (Serves 2)
- 1 cup of cashews
- 3 cups of strawberries
- 6 dates
- 1 teaspoon of vanilla extract
In one bowl, soak the cashews and the dates in water overnight. Make sure there is enough water in the bowl so that the cashews and dates are covered. When ready, place the cashews and the dates into a blender with 2 cups (500ml) of water, and blend for about 1 minute. Next pour the mixture through a jelly strainer/nut bag into a bowl, making sure to squeeze the sides to get all of the milk out.
Rinse your blender and add the cashew milk, strawberries and vanilla extract and blend for 1 minute, until nice and smooth. Serve up and enjoy.
Cashews - Cashew nuts contain healthy monounsaturated fat. These fats promote good cardiovascular health, since monounsaturated fats reduce high triglyceride levels. These high triglyceride levels are associated with increased risk for heart disease and other cardiovascular disorders. Cashews are also rich in magnesium and calcium, and these two minerals support bone, teeth and muscle health.
Strawberries – Strawberries contain the flavonoid quercetin, a natural anti-inflammatory. Animal studies suggest that this could in turn protect against the damages caused by LDL cholesterol (low-density lipoprotein). In addition to the possible protection against LDL cholesterol, consuming the flavonoid anthocyanins, which is found in berries, could reduce the risk of a heart attack.