As I've reduced my sugar intake over the last year and a half I've enjoyed exploring alternative ways to get my "treat" fix, and cashew milk is my current favorite.
Nut milk can be enjoyed straight, used to soak oats, added to smoothies or coffee, and more. The leftover nut pulp can be made into all kinds of sweets and savories like nut cream or cheese, truffles, and icing.
Raw nut milk can be pricey store-bought but it's simple to make at home. Cashews are especially versatile with a mild flavor and creamy texture, but feel free to use almonds too.
RECIPE
1 1/2 cups raw cashews
5 cups water
2 tablespoons maple syrup, honey
1 teaspoon vanilla
Optional spices: cinnamon, cloves, nutmeg, cardamom
-Cover cashews with water and soak for 12 hours or overnight
-Drain soaking water
-Combine soaked cashews with five cups water, puree in a blender until creamy and smooth
-Strain cashew milk through a sieve or cheesecloth, discard the nut pulp or save it for later*
-Add more water if you like a thinner consistency, add back some of the nut pulp if you like more texture
-Spice and sweeten cashew milk to taste
-Chill and drink up!
*Make a creamy lemon topping from the leftover nut pulp: add a few teaspoons of lemon juice, a pinch of salt, and 1/2 cup water then blend for another minute or two until super smooth. Treat your homemade nut cream like sour cream and add a dollop to potatoes, eggs, or other morning hashes.
I'll be doing more with nut milks once I move into our new home! Thanks for this recipe 😄. I'll put it in my recipe box!
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