Seeing as today is National Chocolate Covered Cashew Day I figured that I would take the opportunity to talk about the finer points of my favourite nut. Besides being amazingly delicious, cashews are also a decent source of calcium, iron, magnesium, and zinc. Cashews, like many other nuts, are high in protein (more than 5 grams per 60 ml serving). A small serving of cashews before a meal can help to increase your satiety so you won’t need to eat as much to feel full and you’ll likely feel full for longer.
During my stint as a vegan I came to really enjoy cashew milk in my morning coffee. It’s really easy to make. Soak about a cup and a half of raw cashews in a bowl of water. Drain and toss into a food processor (a blender would probably work as well), add another cup and a half of water and a couple of teaspoons of nutritional yeast. Process (or blend) until smooth. You can use as is to substitute for cream in recipes but if you’re using it in your coffee I recommend adding it using a tea strainer so that you don’t end up with a mouthful of cashew sludge at the end. Cashew cream will keep for up to a week in a sealed container in the fridge or you can store it in the freezer.