![]() ![]() It goes great by itself, in lattes, on cereal, in smoothies, or anywhere else you want a thicker, richer non-diary milk. I actually tried filtering it like I would almond milk and everything went straight through the bag with no pulp remaining. As I mentioned, this milk does not need to be filtered when using a high-powered blender. Pour into a pitcher or decanter and chill before serving. Blend for 2+ minutes (much longer than you would a smoothie, for example) to ensure the cashews have been fully pureed. Step TwoĪfter they have soaked, drain the cashews and add them to a high-powered blender like a Vitamix with 4 1/2 cups of water, 2 pitted Medjool dates, at least 1 teaspoon of vanilla, and 1/2 teaspoon sea salt. I usually soak for about 12 hours and this works perfectly. ![]() You may be able to get away with as little as 5 hours of soaking, but the longer you soak, the better they will blend in the final milk. Soak the 1 1/2 cups cashews overnight in the refrigerator. The whole nut is blended into a thick, creamy, pure-white liquid that is beyond delicious.Īs if that wasn’t enough, we’re also adding two Medjool dates (hat tip to Wholesomely Homemade for that idea) which don’t make this milk “sweet” but add a hint of sweetness and push the creaminess over the top. up to 1 cup, raw cashews, whole or pieces (not roasted. Because of their softness, there is no pulp after blending and no need to squeeze through a filter bag. You probably know about almond milk by now, but heres a new player in town: a recipe for cashew milk. After soaking all night, the cashews become so soft that you can pinch them and they fall apart. With those, you blend the nuts with water, then strain out all the pulp from the nuts, and hope some of the flavor remains in the water. Cashew milk is fundamentally different than almond and other nut-based milks. There’s a reason this milk is uniquely delicious. After the first sip, there was only one thought on my mind: this must be what heaven tastes like. I didn’t know what all the fuss was about until I made some for myself. I’d see a mention here, a recipe there, and it all culminated last month when the So Delicious brand introduced their own version in stores. Last year, no one was talking about it, but the chatter has been slowly building over the last few months. This non-dairy milk has been the biggest surprise of the year for me. Cashews, like all nuts, can go rancid, and rancid nuts will also produce rancid milk. For a whole milk texture, I use 3 cups of water to 3/4 cup cashews. Combine soaked cashews and filtered water in a blender. Allow to soak for at least one hour up to overnight, then drain and rinse. I have seen the future and it is cashew milk. Choose fresh, raw cashews for the best milk. Place raw cashews in a bowl and cover with cold water. ![]()
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