HOMEMADE CASHEW AND SESAME MILK

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I've been drinking non dairy milks for many years now. Besides my lactose intolerance the flavor and smell of the cow milk is really beyond me. I just can't. I've never been capable. So the lactose free milk is not even an option for me, I prefer my coffee black or my cereal dry rather than having it.
Fortunately there is now a wide range of possibilities and alternatives to it. You eventually get used to the flavours and textures and if something is good and better for your health it is definately worth the change.

So it's been a few years testing, searching and experimenting with all types of "vegetable milks" to replace the dairy ones. In fact a few years ago the options we could find were quite limited. Soy milk was the most common and over time came the oat, almond and rice milk...
Truth is soy milk is the one I like the least. I find it hard to digest and its transgenic provenance (most of soy beans are) and oestrogenic effect does not convince me. I prefer rice or almond milk for my day to day and like to try other flavors from time to time, like this cashew-sesame combination. The taste is soft and it is really good cold just like that.

The proportion for any seed or nut milk normally is 150 gr. for 800 ml. of water.
That being said you can play with the amounts and adjust to your taste depending if you like it more or less thick or intense.
You can flavor it in many ways like with pure cocoa, vanilla, cinnamon, cardamom or any other spice... You also have the option to sweeten it (if you want to) with honey, maple syrup, agave or with dates like in this case.

You will just need a few ingredients, a nylon nut milk bag like this one, a large glass bottle and anticipate the time for soaking (at least 4 hours, preferably overnight) to make the seeds easier to digest.

So here's the recipe and method for this delicious homemade cashew and sesame milk.

HOMEMADE CASHEW AND SESAME MILK RECIPE

INGREDIENTS:

100 gr unsalted cashew nuts
50 gr. white sesame seeds
4 dates, peeled and pitted
1 tsp. vanilla paste
800 ml. filtered or mineral water
1 pinch of pink Himalayan salt

METHOD:

Soak the cashew nuts and the sesame seeds with filtered water. Keep in the fridge overnight or around 12 hours.
When ready drain and rinse well with fresh running water. We will use new water to make the milk.
Pour in the Thermomix or blender the cashews and sesame, the dates, vanilla, salt and mineral water. Blend at high speed for a few seconds.
Strain through a nut milk bag using a bowl underneath. Squeeze well all the milk with your hands. Reserve the pulp, don't discard it! You can add it to smoothies, cakes or cereal...
Pour the milk in a glass bottle and keep in the fridge. Enjoy hot or cold in the following days.