Best 3 Cashew Milk And Cashew Flour Recipes
Cashew milk and cashew flour are two versatile and nutritious ingredients that can be used in a variety of recipes. Cashew milk is a creamy, dairy-free alternative to cow's milk, while cashew flour is a gluten-free flour that is high in protein and fiber. In this article, we'll provide recipes for making both cashew milk and cashew flour at home, as well as a few recipes that use these ingredients.
Our first recipe is for a basic cashew milk. This recipe is easy to follow and can be made in just a few minutes. We'll also provide instructions for making flavored cashew milk, such as vanilla cashew milk and chocolate cashew milk.
Next, we'll show you how to make cashew flour. Cashew flour is made by grinding cashews into a fine powder. It can be used in a variety of baking recipes, such as cookies, muffins, and bread. We'll also provide a recipe for cashew flour pancakes, which are a delicious and healthy breakfast option.
Finally, we'll share a few recipes that use cashew milk and cashew flour. These recipes include a creamy cashew Alfredo sauce, a decadent cashew cheesecake, and a moist and flavorful cashew banana bread.
Whether you're looking for a dairy-free milk alternative, a gluten-free flour, or simply some new and delicious recipes, we hope you'll enjoy our collection of cashew milk and cashew flour recipes.
CASHEW MILK RECIPE: HOW TO MAKE IT FROM SCRATCH
Creamy cashew milk makes a satisfying and nutritious substitute for conventional dairy milk. This recipe is easy and customizable.
Provided by Dr. Josh Axe
Categories Beverages
Time 10m
Yield 5
Number Of Ingredients 5
Steps:
- Soak the cashews in water for 4 hours or overnight. Drain the cashews and rinse until the water runs clear.
- Combine all ingredients in a high-powered blender and puree until very smooth, starting at the lowest setting and moving up quickly to the highest.
- Feel free to drink and store the cashew milk in the refrigerator at this point. However, there may be sediment at the bottom of your milk container.
- For a completely smooth milk, strain the concoction through a nut milk bag. Place the nut milk bag over a bowl or jar and pour in the milk. Allow it to drain briefly. Then squeeze the nut milk bag from the top down to speed up the process.
- Store in a sealed jar in the refrigerator and consume within 3-5 days.
Nutrition Facts : ServingSize 1 cup, Calories 232 calories, Sugar 13.2g, Sodium 300mg, Fat 13.1g, SaturatedFat 2.9g, UnsaturatedFat 10.2g, TransFat 0g, Carbohydrate 23.5g, Fiber 4.5g, Protein 7g, Cholesterol 0mg
CASHEW YOGURT RECIPE BY TASTY
If you're looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won't believe how easy these are to make.
Provided by Rachel Gaewski
Categories Breakfast
Time 18h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the cashews and hot water. Cover and soak the cashews for at least 4 hours, up to overnight. Drain the cashews and discard the soaking water.
- Add the drained cashews, cold water, lemon juice, and salt to a high-powered blender. Blend on high speed for 1 minute, until the mixture is completely smooth and creamy.
- Transfer the cashew mixture to a clean 16-ounce (455 G) glass jar. One at a time, open the probiotic capsules and pour the powder into the jar, stirring well with a non-metal utensil after each addition to evenly distribute.
- Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
- Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 7 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
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:
- Soak the cashews overnight: Soaking the cashews overnight or for at least 4 hours will soften them and make them easier to blend.
- Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy cashew milk. If you don't have a high-powered blender, you can try using a regular blender, but you may need to blend the cashews for longer.
- Strain the cashew milk: Straining the cashew milk will remove any remaining cashew bits and give you a smooth and creamy milk.
- Flavor the cashew milk: You can flavor the cashew milk with a variety of ingredients, such as vanilla extract, cinnamon, nutmeg, or cocoa powder.
- Sweeten the cashew milk: If you want a sweeter cashew milk, you can add a sweetener of your choice, such as honey, maple syrup, or agave nectar.
- Store the cashew milk: Cashew milk can be stored in the refrigerator for up to 5 days.
Conclusion:
Cashew milk and cashew flour are two versatile ingredients that can be used in a variety of recipes. Cashew milk is a great alternative to dairy milk, and it can be used in smoothies, soups, sauces, and baked goods. Cashew flour is a gluten-free flour that can be used in cookies, cakes, breads, and other baked goods. Both cashew milk and cashew flour are nutritious and delicious, and they can be a great addition to your diet.
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