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Instant Cashew Milk
Posted By GreenChef Staff Monkies On February 11, 2009 @ 12:02 am In Full Recipe List,GreenChef Foodie Talk,Recipes / Drinks and Smoothy,Recipes / Raw | 1 Comment
Cashew Milk (raw)
Quickly whip up some creamy sweet cashew milk. I prefer using the cashew butter method as it is so fast and I don’t need to soak cashews or strain anything. Although you can get it even smoother by straining it, if you want. Most recipes for nut milks use a little less nuts, although I like mine creamier and more like a whole milk then skim. If you prefer it lighter and lower fat, just reduce the cashews some.
Instant Cashew Milk:
2 1/2 Cups Pure Water
4 TB Cashew Butter
2 TB Agave Nectar
1 Tsp. Vanilla Extract
1/8 Tsp. Sea Salt
In a blender, blend everything on high for a minute or so until smooth and white. For a sweet cashew milk, which is how I like it, add a couple more tablespoons of agave. Strain if desired.
4 1/2 Cups Pure Water
1 1/2 Cups of Cashews (soaked in water for several hours or overnight)
1/4 Cup Agave Nectar
2 Tsp. Vanilla Extract
1 TB Coconut Oil (optional)
1/4 Tsp. Sea Salt
Place the water and cashews in the blender and blend on high for 1-2 minutes until smooth. Strain if desired and then return to the blender with the rest of the ingredients and blend again until smooth. For a sweet cashew milk, add a couple more tablespoons of agave.
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