31 March 2012
GAPS Diet. Day 107.
I have been addicted to cashew milk ever since I started subbing it in my Backyard Bowls smoothies. It is delicious and gives a creamy consistency sans dairy. Dairy will come back into my life sometime soon, but until then, there's cashew milk.
I add cashew milk to my GAPS Smoothie Shakes and other recipes that call for milk.
makes 1.5 quarts
2 cups dry raw cashews
6 cups spring water + extra for soaking
vanilla, cinnamon, sea salt [optional]
Place the cashews in a large bowl and cover liberally with water [they will expand!]. Soak for at least 6 hours.
Rinse and strain. Transfer 1 cup soaked cashews + 3 cups spring water to a blender or a Vitamix [wish I had me one of these!]. Blend well [I used the puree setting on my blender].
Strain blended milk through cheesecloth or a nut milk sleeve [see picture] so that all nut pulp stays behind while creamy milk filters through. Transfer cashew milk into glass containers and store in the fridge.
Retain nut fragments for cashew cheese.
Flavor with vanilla, cinnamon or sea salt if you like. I prefer to add mine [unadulterated] to smoothies, shakes and other recipes that call for milk.
Consume fresh cashew milk within 2-3 days.
Rule of thumb: every 1 cup soaked cashews makes about 3 cups cashew milk.