We’re in the final stretch! Literally: 3 more days (including today) of Whole30 and then we EAT ALL THE THINGS! I’m mostly being dramatic, since we haven’t really struggled that much with cravings in the last month — but we are excited to eat some pizza and burgers and tacos and normal “let’s go hang with friends and not be weird eaters” people. If you’re in Portland and wanna hang out on Friday and help us celebrate — get in touch. We have a plan!
I’ll write more about my feelings on Whole30 as a whole (ha! not intentional.) next week, once we’re really done with it, but in a nutshell: I’m feeling pretty good, and am attributing it to the lack of sugar. We’ll see how I feel as I reintroduce other things (grains, dairy, soy), but I do think I’ll try to keep my sugar intake pretty low. No more 100000 Reese’s per day!
One of the things I’ve missed the most is cream in my coffee. I usually take just a tiny splash of it, and think it turns plain black bean water into a creamy, decadent treat! I love it. I still like plain coffee, but why not make it extra delicious? While I’ve, for the most part, just had it black this month, I did make a batch of this vanilla matcha cashew milk and LOVED putting it in my coffee while I had it! I’d take a jar of it to work (yes, a jar. so Portland. not sorry.), make a doubleshot espresso, and then but it in hot mug with this! YUM! Or, just mix it with normal coffee! Or use a dollop like creamer!
I’ve talked at length before about how much I love cashew milk (the first time I made it, the time with the strawberries, and the golden cashew milk time!) — this is no different. Cashew milk is my favorite nut milk to make because it is SO creamy! I make almond more regularly, and find it a bit more versatile, but if I want a rich, smooth, creamy plant-based milk: cashew is the way to go.
Anybody have any tips on re-entering the world after Whole30? What worked? What didn’t? I’m not sure how well I’ll control myself as far as weaning myself off whole30 vs. jumping right into normalcy — or how my body will react to it. I like to think I have a pretty iron stomach, but also recognize I’ve been eating very differently than “normal” for the last 30 days! GOOD LUCK! I’ll check back in next week and let you know my thoughts! Have a wonderful week!Print
Vanilla Matcha Cashew Milk
- Prep Time: 5 hours
- Cook Time: 5 mins
- Total Time: 5 hours 5 minutes
- Yield: 1 quart
- 1 cup raw cashews
- 2 dates
- 2 1/2 tsp matcha powder
- 1 pinch ground vanilla beans
- 1 pinch salt
- Soak the cashews in 3 cups of water overnight (or at least 5 hours).
- When the cashews are fully soaked, drain the soaking water. Add the cashews and 4 cups of clean water to a powerful blender, along with the dates (make sure they don’t have pits!).*
- Blend on high for 2 minutes, then add the matcha, vanilla, and salt. Blend until totally smooth.
- Taste, and add more dates, matcha, vanilla, or salt depending on your taste!
I opt not to strain my cashew milk: I like the mouthfeel without straining. If you prefer to strain, I recommend blending ONLY cashews and water to begin with, straining it through a nut milk bag, and then returning it to the blender to add the dates, matcha, vanilla, and salt.