This sweet homemade cashew milk with bee pollen is so easy to make, nutrient dense, and super delicious!
Guys wait. Don’t leave. I promise bee pollen isn’t that scary and hippy(ish)! It’s actually super tasty and is crazy healthy. Here, check out these stats:
- It’s an energy enhancer because it provides a range of nutrients including healthy carbohydrates, protein and B vitamins to literally keep you buzzin’ all day.
- Allergy Relief– bee pollen reduces the presence of histamine.
- Immune System Support– bee pollen is good for the intestinal flora which supports the immune system.
- Skin Enhancer– the vitamins and amino acids protect the skin and aid in the growth of new cells.
I don’t know why it’s taken me years to make my own nut milk. It’s so stinkin’ easy and you can control all of the ingredients in it. It’s amazing that even if you buy organic almond milk/cashew milk in the grocery store how many additives are actually in it. There really should be nothing but water, nuts, and maybe an organic sweetener like maple syrup or organic vanilla extract.
You can make a big batch of this on Sunday to have throughout the whole week.
- 3 cups cashews
- 7 cups water
- 4 dates
- 1 tbsp. organic vanilla extract
- 1 tbsp. organic maple syrup
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 1/2 tbsp. bee pollen
- Soak the cashews in a bowl with some water over night.
- Drain the water off.
- In a high-powered blender, add the soaked cashews, 7 cups water, dates, maple syrup, vanilla extract, spices, and bee pollen.
- Start on a low blender setting working your way up to high.
- Blend for 5-6 minutes or until all ingredients are combined.
- Over a large bowl, pour the mixture into a nut milk bag and squeeze the liquid through it.
- This helps remove any residual nut pieces.
- Pour the milk into a sealed container and store in the fridge.