It’s such a joke, isn’t it? This blog of mine. Such a lot of nonsense. Glorious madness, I like to call it.
Such a jumble of different eating habits/beliefs. And apparently I use the word quite quite a lot? Sorry. Get a thesaurus, sheesh.
But honestly. I’m not paleo, I like eating paleo. I’m not vegan, but vegan things are healthy and easy on the body. I love chocolate but I’m trying to expand my interests. And I also promised myself I’d post some savory things…
yeah, that’s what I thought too.
I get discouraged too, when I think about all the blogs getting attention out there and I compare myself to them. It’s just as frustrating seeing photographs way better than mine and seeing ones just as good or worse than mine, and both are getting much more attention. I have to remind myself that I’m doing this for me. This is my journey, attention or no. It’s been a little over a year and a half, and I have come a long way.
So even if only 10 people (thanks, family) ever read or notice this little chunk of cyberspace, I’m still proud of it.
Anyways. This cashew milk is healthy and dairy-free and delicious (if you’re into cashews). Furthermore, it uses the whole cashew (no wasting! no straining!) and comes together in about 30 seconds, once you’ve soaked the cashews.
Stumped for ways to use it? Come back on Sunday!
Vanilla Bean Cashew Milk
16 oz. unsalted cashews
3 c. water (add more or less to adjust thickness: mine was rather like half-and-half)
1/4 c. maple syrup
1 T. vanilla extract
1/4 t. vanilla bean seeds
Soak the cashews overnight in water. Rinse and drain. Blend all ingredients in a blender until smooth.
*disclosure: when I made this, I originally had 1 c. of almond milk instead of 3 c. water and tried to freeze it into ice cream. (bad idea) that didn’t work, so I let it defrost then blended it with the water. Beautiful!! Had to share it.