Food as medicine highlight 

Cashews: I love using cashews to create a plant-based milk because of its creamy, smooth texture. Research has demonstrated the benefits of cashews for cardiovascular health. This study showed that consumption of cashews has beneficial effects on total cholesterol and LDL cholesterol levels. Cashews also contain healthy fats needed for hormone production and brain health. This nutrient-dense, fiber-rich nut provides minerals vital to health including magnesium, zinc, copper, iron, phosphorus, and potassium. Talk about food as medicine! Cashew milk is versatile and can be used in smoothies, soups, or as coffee creamer (my personal favorite).

Ingredients

• 1 cup raw cashews 

• 1 cup filtered water, for soaking 

• 8 cups filtered water

Directions 

1. Soak raw cashews in water for at least 2 hours.

2. Drain water from cashews and place soaked cashews in blender.  

3. Add 8 cups of filtered water and blend on high for 45 seconds.  

*Note: I use a Vitamix blender to make my cashew milk, soaking and blending times may vary depending on the type of blender used.