![]() While it's not necessary to use a high-speed blender to make cashew milk, I find that the end product is creamier and highly recommend it if you have one. Yep, you heard that right! After you blend the cashews and water together, no need to strain the milk using a nut milk bag or worry about how to use the leftover pulp. One of the things I love about cashew milk is that you don't need to worry about leftover pulp. Ideally, you want to soak them for 2-3 hours to reduce the phytic acid found within them and to make it easier to blend them and create a creamier milk texture.ĭrain the water and rinse the cashews with cool water. The cashews will swell during the soaking process, so be sure to add enough water to keep them covered in water while soaking. How to Soak CashewsĪdd cashews to a medium-sized bowl. Step 6: And that's it! Your milk is ready to be enjoyed or stored for later. ![]() While I prefer to make the milk without sweetener if you prefer to sweeten your milk, do so now at this time. Step 5: Blend the ingredients until a smooth and creamy beverage forms, about a minute. However, I recommend adjusting it by ½ cup increments (½ cup more for a thinner consistency, ½ cup less for a thicker consistency), based on your personal preference. In this recipe, I use 4 cups of water as I find that to have the creamiest texture without getting thick. The amount of water you use will have an effect on the consistency of the milk. Step 4: Add 3-4 cups of filtered water and a pinch of sea salt. Step 3: Drain and rinse the cashews in cold water. See below for more details on how to soak cashews if you've never done it before. Step 1: In a medium-sized bowl, add the raw cashews. To get started, you'll need the following ingredients: The consistency of the milk is creamy and somewhat similar to whole milk, however, it depends on how much water you add and how well your blender processes the mixture. It tastes great in coffee, turmeric lattes and matcha lattes (including the iced version)! Over the past few years, I've used cashew milk in just about everything, including my morning green smoothie, overnight oats, chia pudding, in my soups, and baked goods, like my edible cookie dough or almond flour chocolate chip cookies. However, almond milk is just a start! Another delicious dairy-free option to consider is cashew milk. For this reason, you can find almond milk, for example, in almost any grocery store. ![]() With an increasing number of individuals cutting down or altogether eliminating dairy from their diets, dairy-free nut milk options have become increasingly popular these days. Use it in smoothies, dressings, pancakes, baked goods, soups, and lattes. Cashew milk is one of the easiest and creamiest dairy-free nut milks to make in your kitchen, requiring only 3 ingredients and a blender! It has a rich, velvety, creamy texture and tastes delicious. ![]()
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