9/7/2023 0 Comments Homemade cashew milk ice creamI’ve found the best way is to make your own unsweetened cashew milk, then sweeten it as needed.īasically, to make your homemade cashew milk, you’re going to use a 3:1 ratio of water to nuts. Trust me, I’ve poured sweetened plant milk into a savory dish one too many times, cursing myself after I’ve tasted it and then deemed it inedible, because the sweetness was too powerful. Don’t get me wrong, they taste great and are perfect for putting in coffee or for breakfast, but I needed an all around versatile milk that I could use while making creamy pasta sauces, while also doubling as my base for my morning latte. One of the things I didn’t like about a lot of the cashew milk recipes out there already, was that they used dates or maple syrup to sweeten them. This version of vegan cashew milk is my favorite, because it’s unsweetened and can be used in just about anything, from topping your muesli to using in sauces and savory dishes alike. It doesn’t require much time at all, doesn’t require a lot of weird ingredients or tools to make, and has a pretty solid shelf (well, fridge) life, considering it’s homemade. The good news is, learning how to make cashew milk is one of the easiest and best homemade kitchen DIYs to start with. Honestly, it’s not that hard and a nut milk bag is one of my most used kitchen tools, especially if you don’t own a juicer, like me. It wasn’t the biggest deal in the world, but still, it wasn’t the best thing either! After a few too many times of this happening, I realized I have to suck it up and just start straining my cashew milk. It would come as a rude awakening as I poured the last of the cashew milk onto my cereal, only realizing that the end of it dumped a nice pile of pulverized cashew pieces onto the top of my breakfast. All the creamy pieces of cashew that melded together so well right out of the blender, ended up settled into the bottom of the jar I kept it in and made for a weird sludge at the bottom. But, I did run into an issue about two days into my fresh homemade cashew milk being in the fridge-the settling. It was creamy all by itself, without the extra effort (I know, how lazy am I?) of straining and then cleaning the bag afterwards. Like I mentioned above, one of the things I loved about homemade cashew milk was the idea that I didn’t need to take the time to strain it or press it through a nut milk bag. Don’t spend that hard earned money on whole nuts, when they are going to be blitzed to smithereens anyway! I know that cashews aren’t the cheapest nut on the block (ha!), but one of the best hacks I’ve found is to buy the bag of cashew pieces at Trader Joe’s and use those in any kind of cashew based milk, sauce, or anything where they will be blended up anyway. I started making my own homemade cashew milk after discovering that it was easy, due to not entirely needing to strain it and could made made cost effectively. Oat milk came in with a solid ‘no’ (too slimy), pistachio milk was too specific tasting (does that even make sense?), and almond milk is always a good standby, but it seems to go way too quickly. I’m here to tell you that I’ve done the testing, and I’ve found the creamiest, easiest, and fastest way to make your own homemade cashew milk, without the soaking time! I did quite a bit of testing a few years back on the best homemade non-dairy milks and the results were mixed. An easy and fast homemade cashew milk! Only 3 ingredients and 5 minutes is all it takes to make the best vegan homemade cashew milk.Ĭreating the perfect unsweetened cashew milk
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |