Cardamom Vanilla Cashew Milk
Let’s talk about dairy.
Specifically, let’s talk about dairy and your skin. A lot of dermatologists say there’s no link between acne and dairy foods, but others encourage patients to give up milk and cheese in their efforts to achieve clearer skin. There are also scores of people who claim the only thing that cured their acne was switching to a plant-based diet.
So what’s the real deal? Can saying sayonara to ice cream forever give you the skin you’ve always wanted?
- 1 cup raw cashews, soaked for at least 4 hours
- 3 cup filtered water
- 2 tablespoons dark maple syrup (more if you want it sweeter)
- 1/2 teaspoon ground cardamom
- 1 vanilla bean, cut and scraped (or 1 teaspoon vanilla extract)
- Pinch of ground Himalayan pink salt
I’m obviously not a doctor, but in my opinion, it’s worth a try. Eliminate dairy from your diet and see how your skin reacts. For me, switching up my diet reduced breakouts and inflammation, but I have friends who practically live on cheese and haven’t had so much as a single blemish in the past decade. Our bodies are all unique and have different sensitivities.
When it comes to replacing cow’s milk, cashew milk is one of my favorite alternatives to make at home because it doesn’t require a nut milk bag or any straining. The cashews are pureed into a completely smooth milk. You can make this recipe with cashews and water alone, but this cardamom-spiced recipe reminds me of the nut milks they sell (for a lot of money!) at juice bars.
Combine all of the ingredients in a high-powered blender (like a VitaMix) and blend until completely smooth. Note that if you don’t have a high-speed blender, you may need to pour the milk through a nut milk bag or cheesecloth before serving.
Refrigerate the milk in a covered jar or bottle for up to 3 days. Before using, give it a shake to distribute any ingredients that have settled.