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.
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Sioncoy Grant
[email protected]This recipe is a must-try for anyone who loves cashews.
Ruth Jambo
[email protected]I'm a professional chef and I can honestly say that this recipe is one of the best I've ever tried.
Allen Green
[email protected]This recipe is a lifesaver for busy parents. It's so easy to make and it's always a hit with my kids.
super Good
[email protected]I love that this recipe is so versatile. I've used cashew milk and flour in everything from smoothies to pancakes to cookies.
Zahoor Baloch
[email protected]This recipe is a great way to sneak more nutrients into my kids' diet.
No Chanse
[email protected]I'm so glad I found this recipe. It's helped me to reduce my dairy and gluten intake.
IRI Project
[email protected]This recipe is a game-changer! I used to buy cashew milk and flour from the store, but now I can make my own for a fraction of the cost.
Ranu Khatun
[email protected]This recipe is amazing! I've made it several times and it always turns out perfect.
Morris McNeely
[email protected]I'm allergic to cashews. Is there a substitute I can use?
Adri
[email protected]Cashews are so expensive! I'm not sure if I can justify spending that much money on a recipe.
Megami Aich
[email protected]This recipe seems a bit complicated. I'm not sure if I have the time or patience to make it.
Pablo Luis Beltran - Sokolov
[email protected]I'm not sure how cashew milk and flour would taste, but I'm willing to give it a try.
Hamza Haider
[email protected]This recipe sounds delicious! I can't wait to try it.
Cavin Samkelo
[email protected]I'm always looking for new ways to use cashews. This recipe is a great way to use up leftover nuts.
Ibrahim Bangash
[email protected]This recipe is a lifesaver for people with nut allergies. Cashew milk and flour are great alternatives to dairy and wheat.
Sbu Teboho Thamai
[email protected]I love that this recipe uses simple, wholesome ingredients. It's a great way to get more nuts into my diet.
Muhammad Arzaf
[email protected]The cashew flour was a great substitute for regular flour in my gluten-free baking. It gave the muffins a moist and tender texture.
Renuka Ramdam
[email protected]I've never tried making cashew milk before, but this recipe made it so easy! It turned out great and I'm definitely going to be making it again.
Raja Chand
[email protected]This recipe was a total hit! The cashew milk was creamy and had a slightly nutty flavor, and the cashew flour added a nice texture to the baked goods.