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If you want thinner or thicker milk simply adjust the amount of water used when blending by about ¼ – ½ a cup.You’ll want to use this milk pretty quick, within 3 days or it starts to sour.If making sweeter recipes like vegan blueberry pancakes or french toast casserole, sweetening the milk just a tad. If using cashew milk in a savory recipe don’t sweeten it.If you want to sweeten it you can use dates or maple syrup. I prefer making cashew milk with just cashews and water.All you need to do is just give it a shake. Use a high-speed blender to get the cashews perfectly smooth so you don’t have to strain them: I use Vitamix.You simply make a batch, pour it into ice cube trays or other freezer-safe containers, and store it for future use. Homemade cashew milk will keep for up to 3 days in the fridge. You can drink cashew milk straight or use it in any recipe like you would any other non-dairy or dairy milk. Pour the cashew milk into a glass storage container and place it in the fridge.If you don’t have a high-powered blender you may have to use a fine-mesh strainer after blending. Blend on high for 1-2 minutes or until the cashew milk is smooth and creamy. Place the cashews into a high-powered blender along with all the other ingredients.Soak the cashews in hot water for 10-15 minutes.Raw Cashews: Use only raw cashews that are unsalted.Or you defrost it for regular use - just give it a quick whiz in the blender again before using.Two simple ingredients are all that’s required to make homemade cashew milk. For use in smoothies, freeze it in ice cube trays and pop a few cubes directly into your high-speed blender. Homemade nut milks keep well in an airtight container in the fridge for a week. Easy Homemade Cashew Milk Recipe Ingredients: 1 cup raw cashews, soaked at least two hours and up to 12 3 cups purified water for blending, more for soaking.
#CASHEW MILK RECIPE PLUS#
There are some great vegan blogs out there with excellent ideas. 1x 2x 3x 1 cup raw cashew nuts soaked overnight or for at least 4-5 hours 3 cup fresh cold water, plus extra for soaking increase or decrease the.
#CASHEW MILK RECIPE HOW TO#
Strained milk is ready to use, and it's worth doing a search about how to use the pulp, too. Pour the milk through a fine-mesh strainer lined with two layers of cheesecloth, or through a nut milk or paint strainer bag. Harder nuts like almonds, pistachios, and hazelnuts need to be soaked for a minimum of eight hours before blending, and most nut milks other than cashew need to be strained.Other fabulous choices include: almonds, pistachios (green-hued, great for ice cream), macadamias (very creamy and flavorful), walnuts, and hazelnuts (especially good with chocolate and coffee). You can use other nuts to make homemade nondairy milk, too.To flavor milk for drinking, you can add 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon fine sea salt if you like.You can use whole cashews or pieces - pieces are often more economical.
"Raw" cashews are pale and soft, and they work best for making milk. They are, however, different from nuts sold as roasted cashews, which have been roasted a second time after shelling.
#CASHEW MILK RECIPE SKIN#
They aren't actually raw - they've been steamed or roasted to remove their shells and any residual urushiol, a resin that can cause a poison ivy-like skin reaction and be toxic when ingested.
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