How to Make Cashew Milk Suitable for Cancer Patients

In today’s recipe, we will be making cashew milk as a replacement for cow milk to make up for the non-use of milk in cancer patients.

The cashew tree is a tropical evergreen tree native to Brazil. It produces the cashew seed as well as the cashew apple.
The cashew seed or cashew nut is often eaten on its own, or processed into cashew cheese or butter.

Cashew nuts are rich in essential minerals such as zinc and copper as well as in non-saturated fats, magnesium, and various antioxidants.

In addition to their high nutritional values, cashews are high in flavonoids, which help treat cancer and prevent its spread in the body; therefore, they are highly recommended for cancer patients.

Cashews are also rich in vitamin E, which promotes hair growth and shine, stimulates blood flow in the body, and improves prostate functioning, especially in men who suffer from prostate cancer.

The consumption of cashew also helps treat high stomach acidity, which in return contributes to the treatment of stomach cancer, colon cancer, and esophageal cancer.
It also works as a tonic for the bones and is considered essential for the balance of magnesium in the bones, which makes it excellent for bone cancer patients.

Preparing cashew milk does not take mush time or effort; on top of that, it is very useful as it can be used in many dishes.

Cashew Milk for Cancer Patients


Category of Food: Beverages/ Desserts

Preparation Time: 20 minutes

Servings: 4 people

Usage Time/Expiration Time: 3-4 days.


The consistency of cashew milk is similar to that of a cow’s milk. You can control consistency of the milk by adding more or less water to the recipe down below. The less water you add the creamier it becomes.

Ingredients

  • 1 cups of raw cashews
  • 3 cups of water
  • 1 tablespoons of maple syrup or honey
  • 1 tea spoons of liquid vanilla
  • A pinch of cinnamon (optional).

Preparation Method

Put the cashews in a bowl and cover them with water and leave them to soak for 2-8 hours until they become nice and tender, and then drain the cashews well.
Add the cashews with the 3 cups of water and the rest of the ingredients to a food processor and blend for 3 minutes. Make sure to blend everything well and to leave no pulp.

Drain the milk and store in an airtight container in the fridge. This milk is so creamy and extra healthy and it will keep for about 3-4 days.

Tip: Instead of soaking the cashews for 2-8 hours, you can simply put them in a pot, cover them with water and boil for about 10 minutes until they are tender. Both ways work well, but the soaking method results in a slightly creamier milk.

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