Cashew Milk And Cashew Flour Recipes
CASHEW MILK RECIPE: HOW TO MAKE IT FROM SCRATCH
Creamy cashew milk makes a satisfying and nutritious substitute for conventional dairy milk. This recipe is easy and customizable.
Provided by Dr. Josh Axe
Categories Beverages
Time 10m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 cup, Calories 232 calories, Sugar 13.2g, Sodium 300mg, Fat 13.1g, SaturatedFat 2.9g, UnsaturatedFat 10.2g, TransFat 0g, Carbohydrate 23.5g, Fiber 4.5g, Protein 7g, Cholesterol 0mg
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.
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- Drain the soaked cashews, and discard the soaking water. Add the drained cashews to a blender, along with 4 cups of fresh water, and the maple syrup and salt, if using.
- Blend until smooth and creamy. If you have a powerful blender, there shouldn't be any cashew pulp to strain out. However, if you don't feel your blender got everything blended smoothly, you can pour the milk through a fine mesh strainer to catch any pieces that might have been missed.
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