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Nuts & Seeds Milks
CASHEW MILK Making cashew milk is like child's play and can be quite an enjoyable option for a range of dishes. It is much more managable to prepare than almond milk (peeled version) and beware, as it can be quite addictive too!
Ingredients
Soaked Cashews (4 hours/ 1 Cup) Fresh Drinking Water (4 Cups)
Method
Rinse the soaked cashews with fresh water thoroughly. Add cashews and water in blender and blend at high speed. The cashew milk is ready.
UsesMany sweet dishes, tea, curries, milk shakes, ice creams etc. Also, cashew milk is a great thickener in soups and puddings.
QUICK TIPS
While making tea, always add cashew milk at the end of boiled tea preparation, to avoid the milk from curdling. Straining milk is optional Blending it very fine will be good for milk. Soaking is helpful to release enzyme inhibitors and improve nutrient digestion/ assimilation Do not reuse the water used to soak cashews for milk, as all enzyme inhibitors present.
No. of Servings: 4 Cups Preparation Time: 10 minutes Cooking Time: Not Required Fridge Life: 3 Days
