recipes: nut milks (cashew and almond)

CASHEW MILK

Ingredients:

-1 cup raw cashews soaked 6hours in warm water (initially) or overnight
-2 cups water

Loving Preparation:

-Rinse and drain the soaked cashews then add them with the 2 cups of fresh water to a blender. -Blend until smooth and creamy.
(No need to strain as cashews are very creamy and not pulpy)
-Store in a glass jar in the fridge for up to 3 days.
-Serve and use as you would coconut milk or any other nut milk

For example: add to a chai latte, cereal, freeze with mango for a creamy cheese cake like dessert, replace in any recipe that calls for dairy milk, add your favourite spices and make your own yummy beverage.

For a flavoured Cashew milk:
Add any or a combination of the following:
-1 tsp orange zest
-1 tsp cinnamon powder
-1 drop cardamom oil or 1/4 tsp ground cardamom
-2 tbsp honey
-pinch of salt
-1/4 tsp vanilla bean or 1 tsp vanilla extract
-pinch of cayenne pepper (for spicy)
-1/4 cup goji berries soaked 20min

For Chocolate Milk:
-Add 2 tbsp cacao powder and any of the above optional ingredients

For Frozen Creamcicles:
-Freeze the mixture in a popsicle tray

ALMOND MILK

Ingredients:

-1 cup almonds soaked 6hours or overnight in warm water (initially)
-2 cups water

Loving Preparation:

-Follow the same procedure as the cashew milk.
-Strain through a nut milk bag, cheese cloth or a nylon stocking (never use until you boil the nylon stocking first for 5min to get out some of the chemicals)
-Serve and use the milk as you would with any other nut milk and use the pulp in desserts, salads, dehydrate and use in granola, as a substitute for parmesan cheese, in pestos, etc.

Use the pulp within 3 days, refrigerate. Or freeze in an airtight container for use later.

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