Best 2 Cashew Milk Recipes
Indulge in the creamy goodness of homemade cashew milk, a delightful non-dairy alternative that is not only rich in flavor but also packed with essential nutrients. With its naturally sweet and nutty taste, cashew milk is a versatile beverage that can be enjoyed on its own, added to smoothies, or used as a base for various culinary creations. This article presents a collection of diverse cashew milk recipes, catering to a range of dietary preferences and culinary needs. From the classic cashew milk recipe using simple ingredients to flavored variations like chocolate cashew milk and strawberry cashew milk, these recipes offer a delightful symphony of flavors. Whether you're seeking a dairy-free milk option for your morning coffee, a refreshing drink to quench your thirst, or a creamy addition to your favorite recipes, these cashew milk variations have got you covered.
Let's cook with our recipes!
CASHEW MILK
This is so easy and delicious, I will never buy ready-made cashew milk again! For a really smooth texture just strain with a cheesecloth.
Provided by Charley
Categories Drinks Recipes
Time 12h10m
Yield 12
Number Of Ingredients 3
Steps:
- Place cashews in a bowl and pour in enough water to cover, about 2 cups. Refrigerate for 12 to 16 hours.
- Pour cashews and soaking water into a high-speed blender. Add the remaining 8 cups water and honey. Blend on high until smooth.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 16.1 g, Fat 14.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 2.6 g, Sodium 10.3 mg, Sugar 7.8 g
CASHEW MILK AND CASHEW FLOUR
Steps:
- To make the milk: In a high-speed blender, combine the cashews and water and blend until creamy. Line a large sieve with a double thickness of cheesecloth and place over a bowl. Pour the cashew mixture into the sieve and let drain, then grab the corners of the cheesecloth, hold together securely, and squeeze the cheesecloth to extract all of the milk. Reserve the pulp in the sieve for making the flour. Transfer the milk to a covered container and refrigerate for up to 3 days.
- To make the flour: Using an offset spatula, spread the pulp on a nonstick drying sheet on a dehydrator shelf. Dehydrate at 105°F for 24 hours, or until completely dry. Transfer the dehydrated pulp to a food processor and grind to a silky flour. Store in an airtight container in the refrigerator for up to 3 days.
Tips:
- Choose high-quality cashews: The quality of your cashews will directly impact the taste of your cashew milk. Opt for organic, raw, unsalted cashews whenever possible.
- Soak your cashews: Soaking the cashews overnight or for at least 4 hours softens them and makes them easier to blend. This results in a smoother and creamier cashew milk.
- Use a high-powered blender: A high-powered blender like a Vitamix or Blendtec is ideal for making cashew milk. These blenders can create a smooth and creamy texture without any grainy bits.
- Add sweetener to taste: Cashew milk has a naturally sweet flavor, but you can add additional sweetener to taste. Honey, maple syrup, or agave nectar are all good options.
- Strain the cashew milk: Straining the cashew milk through a cheesecloth or nut milk bag will remove any remaining solids and give you a smooth and creamy milk.
Conclusion:
Cashew milk is a delicious, nutritious, and versatile plant-based milk that is easy to make at home. With just a few simple ingredients and a high-powered blender, you can create a creamy and flavorful cashew milk that can be used in a variety of recipes. Whether you are lactose-intolerant, vegan, or simply looking for a healthier alternative to cow's milk, cashew milk is a great option. Experiment with different flavors and uses to find your favorite way to enjoy this delicious plant-based milk.
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