RECIPE: THE GREENHOUSE COOKBOOK’S CASHEW MILK
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Cashews are actually the seed of cashew apple, a fruit that grows on trees in Brazil. Being creamy, cashews are frequently used as a dairy substitute. Try this milk with your coffee, tea or matcha latte.

INGREDIENTS

  • 2 cups raw cashews, soaked
  • 2 to 3 Medjool dates, pitted and chopped
  • 1 vanilla bean, sliced lengthwise, seeds scraped out and reserved, or 1 tsp pure vanilla extract
  • Pinch of sea salt (optional)
  • 4 cups filtered water, divided

 

DIRECTIONS

In a blender, combine the cashews, dates, vanilla seeds or extract, salt (if using) and 2 cups water. Blend on low until combined.

Add the remaining 2 cups of water to the blender and blend for 1 minute, or until smooth.

3 To strain the milk, place a nut milk bag or a large sieve lined with two layers of cheesecloth over a large bowl. If using cheesecloth, make sure that there is enough cloth hanging over the edges of the sieve to allow you to gather the ends and create a pouch.

Pour half of the mixture into the bag or centre of the cloth, gather the cloth (if using) into a pouch, and squeeze the nut milk through the bag or through the cloth and sieve into the bowl.

5 Once you’ve squeezed out all of the liquid from the first half of the mixture, empty the fibre into another container and strain the remaining mixture.

Serve the milk chilled. Seal in an airtight container and keep in the fridge for up to 3 days.

Makes: 3 Cups

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