Description
Cashews milk blends are in my opinion the best dairy substitute when cooking. Cashew blends are creamy and have a neutral taste so replacing regular dairy with cashew blends will have little or no impact on the taste and consistency of your traditional recipes.
When I say cashew blends I am referring to cashew cream, cashew half-and-half, and cashew milk. The only difference is the thickness and that is decided by the ratio of water to cashews.
Ingredients
Cashew Cream:
- 1 cup raw cashews
- 1 cup filtered water
- 1/2 smidgen salt (optional)
- 1 squirt lemon juice (optional)
Cashew Half-and-half:
- 1 cup raw cashews
- 2 cups filtered water
- 1/2 smidgen salt (optional)
- 1 squirt lemon juice (optional)
Cashew Milk:
- 1 cup raw cashews
- 3 cups filtered water
- 1 smidgen salt (optional)
- 1 squirt lemon juice (optional)
Instructions
- Soak 1 cup raw cashews in filtered water for 2-4 hours. Skip this step if in a hurry and have a high-speed blender.
- Rinse the soaked cashews and place in a blender with filtered water. Add salt and lemon juice if using.
- Blend on the highest setting for 30-45 seconds, or until completely smooth when tasted with a spoon.
- Use in the recipe right away or store in an airtight glass container in the fridge for up to 3 days.
Notes
Cashew blends can be frozen for up to 6 months. Freeze in silicone ice cube trays if using in coffee or tea, otherwise, freeze in freezer proof glass containers or jars, leaving 1″ at the top.
- Prep Time: 2
- Cook Time: 3
- Category: beverage
- Method: blender
- Cuisine: healthy
Keywords: how to make cashew milk, how to make cashew cream, how to make nut milk