Bpc Cashew Milk Knockoff Recipes

CASHEW MILK RECIPE: HOW TO MAKE IT FROM SCRATCH

Steps:

• Soak the cashews in water for 4 hours or overnight. Drain the cashews and rinse until the water runs clear.
• Combine all ingredients in a high-powered blender and puree until very smooth, starting at the lowest setting and moving up quickly to the highest.
• Feel free to drink and store the cashew milk in the refrigerator at this point. However, there may be sediment at the bottom of your milk container.
• For a completely smooth milk, strain the concoction through a nut milk bag. Place the nut milk bag over a bowl or jar and pour in the milk. Allow it to drain briefly. Then squeeze the nut milk bag from the top down to speed up the process.
• Store in a sealed jar in the refrigerator and consume within 3-5 days.

BPC CASHEW MILK KNOCKOFF

Steps:

• Soak cashews in water overnight.
• Blend cashews and their water in a blender until smooth. If desired, strain through cheesecloth. (Cashews are soft enough that they blend almost completely into a liquid, so straining isn't really necessary. I only sort-of strained it this time, and next time I probably won't bother. The result is a kind of "chewy" drink, but I don't mind that. Protein!).
• Stir in remaining ingredients. To stay true to Blueprint, add only agave, vanilla and cinnamon. To take it up a notch (which I highly recommend!), make it chai by adding 1/2 teaspoon each ground nutmeg, ginger and cardamom.
• Enjoy!

CASHEW MILK

Steps:

• Soak the cashews in hot water for 1 hour.
• Drain and combine the cashews with 125ml cold water in a high powered blender. Blend until completely smooth
• Add 375ml cold water and the maple syrup and blend again until completely smooth. Store in the fridge for up to 5 days and shake before consuming.