Use it in recipes or on paleo granola, or just enjoy it by the glass. Homemade cashew milk is perfect with your favorite cookies - like these quick and easy almond butter chocolate chip cookies. It will froth up perfectly for a latte or cappuccino with a milk frother. You can use this milk to make your favorite coffee drinks. (I like this wide-mouth pitcher with a lid that makes it easy to whisk before pouring.) Because there are no gums or stabilizers in this homemade nut milk, you'll need to whisk it or shake it before using it. Pour it into a glass pitcher with a lid and refrigerate until chilled. This makes the cashew milk smooth and creamy. Then blend on high for 2 full minutes in the Vitamix. The key is to soak the cashews overnight so they are very soft when you blend them. The best thing about making cashew milk is making it with a Vitamix doesn't require straining it through a nut milk bag, so it's much easier and faster than making almond milk. Or if you're doing a Whole30, skip the flavoring and sweetener for a plain unsweetened version. For a lower carb flavored version, you can use vanilla stevia. These days, I usually add ¼ teaspoon of vanilla extract and 2 teaspoons of local raw honey. Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a disc. From there, you can add a little bit of vanilla or sweetener of choice to taste. Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). The basic ingredients for cashew milk are just cashews-I use these organic raw cashews-and filtered water. You can read my full disclosure statement here. This post includes some affiliate links for your convenience. Homemade cashew milk is my go-to dairy alternative. The flavor was mild, creamy, and slightly sweet. While the homemade almond milk tasted better than the packaged, the homemade cashew milk was the hands-down winner. My second taste test included homemade almond milk, packaged almond milk (for reference), and homemade cashew milk. And they all had gums, thickeners, and other processed food ingredients that I avoid. I bought every version of dairy-free packaged milk I could find and did a taste test. 1 cup organic raw cashews 1/2 3/4 cup filtered water (more or less depending on the texture you seek) 2 teaspoons fresh lemon juice 1/4 teaspoon sea salt. Add the soaked cashews and a fresh 1/2 cup of water to your high speed blender. So when I first gave up dairy, I set out to find an alternative milk to make my morning cappuccino. Ingredients 1 cup of raw cashews, soaked overnight in 1.5 cups water (I like soaking in a pint size mason jar) 1/2 cup water, or more for a thinner consistency Instructions Drain and rinse the soaked cashews. How to make cashew milk the easy way-without having to strain it or use a nut milk bag! This is the fastest, easiest, and best-tasting way to make nut milk.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |