Silk Creamy Cashew has a mild, pleasant taste to it. It’s creamy and satisfying when you want something to wash down cookies, cake and other sweet treats with. Because of the creamy texture and the fact that the taste is mild, I like using cashew milk in my baking. I imagine it would work really well when used in ice creams, cream sauces and more.
Have a recipe that calls for water, but want to add a bit of creaminess to it? Try substituting Silk Creamy Cashew. You can substitute it in other recipes, too. I’ve tried substituting it for soy milk when making hot cocoa. The mild nutty flavour works well with the cocoa and cinnamon I use when making this drink.
Wondering how Silk Creamy Cashew stacks up against regular dairy milk? Well, it has as much calcium as regular milk and only 60 calories (far less than regular milk).
Silk Creamy Cashew is available in Canada right now, so go check it out and let me know what you think of it!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.