You may think you haven’t heard of MYLK before, but you likely know what it is—MYLK is another way of referring to milk that does not come from an animal, but is instead a plant-based milk. There are a number of reasons many people prefer the term MYLK to milk. Both spellings are derived from middle English and carry similar meanings, but in the popular lexicon, the different spellings can help to be clear that a MYLK is something that comes from a plant rather than an animal. In some cases, there may be legal reasons that calling something “milk” is not accurate, so MYLK is preferred. Whatever the reason is, MYLK covers a variety of ingredients that can be used to make a creamy, liquid option without lactose. When exploring alternatives, raw cashew MYLK is a popular, healthy, and delicious option. Beyond the Nut’s MYLK cashews offer quality and ethical sourcing in addition to these benefits.
Plant-based beverages may feel like a new phenomenon, but they actually date back centuries- in the 1300s, it was common to hear about “milk-like plant juices” across a range of cultures. These options were both used as beverages and ingredients in a range of traditional dishes like curry, “ice cream”, and vegan cheeses. Uses of MYLK In the past continue to be discovered- for example, the Wabanaki and other Native American tribal nations are now known to have made infant formula and MYLKs from nuts. One of the oldest known MYLKs is almond, dating back to the 13th century. This was used in Medieval England to make dishes like ris alkere (a type of rice pudding).
While Western countries regard plant-based MYLKs as a substitute for other ingredients, many other parts of the world treat them as common ingredients. This is especially true as many other regions have higher rates of lactose intolerance than others.
MYLKs can be made from soy, hemp, coconut, hemp, or nuts, with the latter being one of the most modern options. Almond MYLK gained popularity quickly, but many people don’t like the taste of almonds and want other options with similar benefits. Cashew MYLK is one of the variants that offers the most versatility and health benefits.
Choosing a plant-based alternative has a number of benefits over dairy milk on its own. Some people suffer from lactose intolerance or milk allergies that means they cannot consume an animal-based version- others simply do not like the taste or texture of more traditional options. Even without a direct allergy or intolerance, some people feel cow’s milk contributes to gastrointestinal issues like inflammation, Inflammatory Bowel Syndrome, Crohns, or Colitis.
Ethical concerns can also play a role in this decision. Someone who follows a vegan diet will choose not to consume animal-based products, including milk and dairy. This can extend to ethical concerns about the way cows and other animals are treated. Many people are opposed to the use of antibiotics, pesticides, or hormones used either in raising animals or added to milk products after the fact. In any of these cases, people still want to make use of recipes that call for milk and other dairy products, leading them to look for alternatives.
There is a plethora to choose from, and most options can be used as a substitute in most recipes. Many people choose MYLK made from cashews for its creamy texture, versatile flavor, and health benefits.
Cashews are known to contain a lot of fats- while this sounds negative at first, they are actually full of healthy fats! With polyunsaturated and monounsaturated fats in high amounts, cashews are considered a heart-healthy food, lowering the risk of heart disease and helping to balance your cholesterol. In addition to that, cashew MYLK is full of vitamins like vitamin D and B, as well as minerals like zinc, magnesium, copper, calcium, potassium, and zinc.
The health benefits of cashew MYLK mean it can be used in a variety of recipes. It can be used as a MYLK drink, creamer, or thickening agent, or to make thicker options like sour cream substitutes. It can also be used to replace milk in baking recipes and savory alike.
While no animals are used for producing cashew MYLK, the cashew industry has historically had poor labor practices and unethical working conditions. The process of harvesting, preparing, and shipping cashews to their distributors has led to a number of human rights violations throughout history that may mirror some of the ethical concerns around dairy cows. However, Beyond the Nut uses a fully ethical, fair trade model of production in local communities, empowering farmers and laborers while producing high-quality MYLK cashews.
One great thing about MYLK is that you can make it at home from common ingredients, where most people don’t have a dairy farm at home! Cashew milk is one of the easiest options, as a basic version can be made using only two ingredients. Even better, it can be made as a zero waste dish!
Before getting started, collect the most important ingredient: cashews. Because they are the main component of your milk, having high-quality cashews is important here. Using pure raw cashews that do not have any added oils, fats, or preservatives will help keep your mylk pure. If you are choosing a mylk for ethical reasons, finding cashews that are ethically sourced will also be important!
The first thing you will want to do is soak your cashews overnight in a bowl of cold water; if you’re pressed for time, 4 hours or more in warm water would be enough, but 8-10 hours is best. The ratio doesn’t matter here, as the water will be drained: it should just be enough to cover the cashews.
Once they’re finished soaking, drain and rinse the cashews and add them to a blender or food processor. Here, the ratio does matter: for a creamy, liquid consistency use 4 cups of water to every 1 cup of cashews. For a thicker consistency, you can use 2 cups for each cup of water. From there, blend until completely dissolved and to the consistency you are looking for. About 2 minutes usually works, but use discretion based on your blender.
If you soaked the cashews and used raw cashew pieces (which are best for cashew milk) then you don’t have to sift out the “pulp” like you do with almonds and other nut milks.
If you’d like to go beyond basic mylk, you can add a number of flavors as you blend. Maple syrup and agave nectar add natural sweetener, and vanilla extract or cinnamon can turn your mylk into a coffee creamer.
Your cashew mylk will be good for about 3-4 days in the refrigerator when covered- to keep the recipe zero waste, don’t make more mylk than you think you can consume in that time. You can always make more!
Your cashew mylk will only be as good as the cashews you put into it. Beyond the Nut’s cashews come with no additives or GMOs and are vegan, gluten-free, and meet all fair trade specifications. Whether you are searching for mylk because you prefer the taste, have ethical concerns, or want to live a life free from animal-based products, our cashews will meet your standards.
Beyond the Nut also offers MYLK cashews in bulk, so you can stock up and always have ingredients for your MYLK on hand.
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