Wednesday, March 22, 2017

Make Your Own Cashew Milk and Cream




If you're dairy-free, or just looking to broaden your culinary horizons, cashew milk is an amazingly versatile choice. It's neutral, creamy, and incredibly versatile in cooking applications. Cashew milk and cashew cream have become favorites in our home.




You only need two things to make cashew milk or cashew cream. The first is obvious: cashews! I highly recommend raw (i.e. not roasted), but if you can't find them raw (tip: Costco often carries them), roasted will work fine. Just be sure they are unsalted!


 

The second and final ingredient is water! Easy enough, right?




The best part about cashew milk and cashew cream is that, unlike almond milk, there is NO STRAINING REQUIRED! You just blend and use. 


Here are the ratios I use for cashew milk and cashew cream:

Cashew Milk Ingredients
  • 3 cups water
  • 1 cup unsalted cashews (preferably raw, but roasted works too)

Cashew Cream Ingredients
  • 2 cups water
  • 1 cup unsalted cashews (preferably raw, but roasted works too)

Blend on high for about 45 seconds in a high powered blender, like a Vitamix. If you're not using a Vitamix, you may need to blend for a longer period of time, until the cashews are completely liquefied and incorporated. 



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