![]() ![]() ![]() You can drink homemade almond and cashew milk straight up or use them in smoothies, oatmeal, coffee, mashed potatoes, cream soups-any place you’d use regular milk. ![]() While the same isn’t true of almond milk (since the solids are strained out) you’ll still get a creamy drink with a fraction of the calories found in regular milk. But consider these perks: Homemade cashew milk is made using the entire pulverized nut, so you’re not losing the nutrients of whole cashews like protein and fiber. Keep in mind that homemade nut milks don’t have the calcium and vitamin D found in store-bought varieties, which are fortified. (You’ll get a great natural flavor and slight sweetness with far less sugar than packaged nut milks!) For flavored milk, add a couple of dates plus some vanilla extract or cocoa powder. 1 cup raw cashews soaked for 4 hours in water, discard water after soaking 4 cups filtered water 1 tsp vanilla bean powder 2 medjol dates pitted Optional. Next, drain and rinse the nuts, discarding the soaking water.īlend the nuts plus fresh water on high speed for two minutes. Be sure to buy raw nuts, not roasted or salted (they’re usually stocked in the bulk bin section). They’ll plump a bit as they absorb some of the water. The first step to soak the nuts overnight to soften them. But if you’ve ever picked up a carton and read the long list of ingredients with dismay - added thickeners, sweeteners, and flavorings - you’ll be happy to know that homemade nut milks are actually easy to make. Some choose alt-milks because they’re lactose intolerant or vegan–or simply because want to eat a more plant-focused diet. Soak dates with pits removed in warm water to soften for 20-30 mins. We recommend juicing 2 cups of cashew nuts to make 3.5 cups of cashew milk (28 oz). This makes the nuts softer for optimal juicing. Soy, almond, and rice milk are all good options because theyre neutral in flavor. The key is to use an unsweetened, unflavored variety. Plant-based milks are a hot trend right now, with more and more people skipping traditional cow’s milk in favor of varieties like almond and cashew. Soak cashews in water overnight or for 6-8 hours in a bowl. Milk: If youve read any of our other posts about dairy-free baking, you wont be surprised to hear that in most recipes that call for milk, you can use your favorite non-dairy milk instead. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |