RAW MILKSHAKE LOVE
Loaded with protein rich nuts, natural sugars, and real food, this milk shake is actually full of beneficial ingredients that will fill you up and provide you with nourishment. I made a chocolate and a vanilla version, but the flavour options are only limited by your own imagination. I also used almond milk for this recipe, but later thought how amazing coconut milk would be!
PREP TIME: 4 Minutes + (Prep and Freezing of Cashew Cubes)
DIETARY CONSIDERATION: Vegan, Vegetarian, Paleo, Sugar Free, Gluten Free
6 Cashew Cubes
Unsweetened Milk – 1/2 Cup for Thick Shake, 3/4 Cup for Medium, or 1 Cup for Thin Shake
1 tbsp Honey or to Taste (or other Liquid Sweetener)
Flavouring of Choice (see below)
1 Cup Cashews, soaked in water for 5 hours or overnight
1 Cup Unsweetened Milk (I used almond but coconut or any other nut milk would do)
Chocolate – 2 tbsp Raw Cacao Powder
Vanilla – 1/4 tsp Vanilla Powder or Extract
Berry – Reduce to 4 CC & add 1/4 Cup Berries
Mocha – 1 tbsp Cacao, reduce milk & a shot of cold coffee
Coffee- Reduce the Milk & add a couple Tbsp of cold coffee
Orange – Reduce the Milk & add a touch of OJ
Carob – 1 tbsp of Carob powder
Peanut Butter – 1 tbsp of PB
Chocolate Peanut Butter – 1 tbsp PB & 1 tbsp Cacao
Matcha – 1 tsp. Matcha Powder
Lucuma or Maca – 1 tsp. Powder
Vitamix or Blender of choice
Shake: Combine the cashew cubes, flavour, sweetener, and 1/2 cup of the milk in a bender, purée and add more milk if desired. Adjust sweetness to taste. Serve immediately.
Cashew Cubes: Drain the cashews and purée them with the milk in a blender until a thick, but smooth, liquid is achieved. Pour the mixture into a standard ice cube tray and freeze. Once the cubes are solid, store them in an airtight container in the freezer, as you don’t want them to take on unpleasant freezer flavours.