Made with just a few ingredients, cashew milk is great in smoothies, over cereal or oatmeal, or straight up in a glass. After much experimenting in my kitchen, I fell in love with cashew milk. As with any food that I am unsure of, I often look for ways to make it at home so that I know exactly what is going into it. Many of these milks contain carrageenan, which is widely thought to be harmful to one’s health. This is where buying non-dairy milk can be tricky. When I go grocery shopping, I try to make sure I am purchasing foods that are natural and unprocessed. My personal favorite nut milk is cashew milk and I will be sharing a recipe for homemade cashew milk with you today. Whether you are lactose intolerant, have issues digesting dairy, or are simply looking to add nutritional variety to your diet, these nut milks are worth trying. Soy, rice, hemp, cashew and various nut milks serve as alternatives to cow’s milk, and are rich in vitamins, minerals, and antioxidants. Find calories, carbs, and nutritional contents for cashew milk and over 2,000,000 other foods at MyFitnessPal. It is super easy to make, taste amazing and a fun recipe to play around with your juice. Blitz for a minute or two until the nuts have been completely broken down and the mixture is smooth. Add the nuts to a blender or food processor with about ¼ of the filtered water, vanilla extract and salt. When you make cashew milk, you usually don’t have to strain the milk. All prices were accurate at the time of publishing. Creamy unsweetened fresh made cashew milk low in calories. Soak the cashew nuts overnight in three times their quantity in water. Making homemade cashew milk is super easy Just follow these steps: Soak: Soak the cashews in water for 4-6 hours or overnight. Makes 4 to 5 cups Prep 10 minutes Did you make this Save to My Recipes Jump to Recipe We independently select these productsif you buy from one of our links, we may earn a commission.
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