Best 2 Cashew Milk Recipes
Cashew milk, a delectable and nutritious plant-based alternative to dairy milk, has gained immense popularity due to its creamy texture, mild flavor, and health benefits. Made from soaked cashews blended with water and often enhanced with sweeteners and flavorings, cashew milk offers a rich source of essential nutrients, including healthy fats, proteins, vitamins, and minerals. Whether you are lactose intolerant, vegan, health-conscious, or simply seeking a delicious and versatile non-dairy milk option, cashew milk presents a compelling choice. Its creamy consistency makes it an ideal substitute for dairy milk in various recipes, ranging from smoothies and coffee to soups and baked goods. Explore diverse cashew milk recipes to discover the perfect match for your culinary preferences and dietary needs.
Check out the recipes below so you can choose the best recipe for yourself!
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 for Making the Best Cashew Milk
- Use fresh, unsalted, and raw cashews. Salted cashews will make your milk taste salty, and roasted cashews will give it a roasted flavor.
- Soak the cashews for at least 2 hours, or overnight. This will help to soften the cashews and make them easier to blend.
- Use a high-powered blender. A regular blender may not be able to blend the cashews and water smoothly.
- Add a sweetener, if desired. Cashew milk is naturally sweet, but you can add a sweetener like maple syrup, honey, or agave nectar to taste.
- Flavor the milk, if desired. You can add flavorings like vanilla extract, almond extract, or cinnamon to taste.
- Store the milk in a sealed container in the refrigerator for up to 5 days.
Conclusion
Cashew milk is a delicious, nutritious, and versatile dairy-free milk alternative. It is easy to make at home with just a few simple ingredients. With a little creativity, you can customize your cashew milk to your own taste preferences. So next time you're looking for a healthy and delicious milk alternative, give cashew milk a try!
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