Both Cashew or almond nut milk are healthy and nutritious additions to your family diet. These substitute dairy or soy products are great for family members on lactose intolerant diets or with allergies. It is recommended to make your own at home to avoid sugars, synthetic vitamins and additives in the commercially processed brands. Use these tasty homemade milks in smoothies, cooking and baking as they are nutritious and oh so easy to make.
This is the simple cashew milk recipe we use :
- One cup of raw (unsalted) cashew nuts
- Enough water to cover (for cream); for milk use 2 to 3 cups of water
- Rinse nuts and place in glass bowl (lidded)
- Add enough water to cover nuts
- Soak nuts overnight - and when ready to blend - rinse nuts again
- Place in blender or food processor with 2 to 3 cups of fresh water and blend until smooth
And here's an easy home-made recipe for almond milk simply :
- Soak one cup of raw organic almonds in water overnight drain and strain and mix with 4 cups of filtered water.
- Mix in a blender for several minutes (4 or 5) until fluid and is the consistency of thick milk.
- This will last in the fridge for 2 - 3 days
- Almond and cashew milks are family favourites but experiment with other nut milks using similar quantities as above
- Nut milks can be used to make pasta sauce, soup bases, cheese sauces, curry base
- To sweeten nut cream add a few tablespoons of honey, maple or agave syrup to taste
- We use cashew nuts for "cream" and almond nuts for "milk"
- Remember to wash and rinse all nuts before soaking. We also rinse the nuts again before blending
- Use distilled water to make nut milks
- Best to make in small quantities and remake
- Nut milks can be frozen for later use
Links & References
- All about cashews
- Almond milk
- Other healthy grain, legumes and seed milks
- Check your child for allergies before giving them nut milks eg Almond Milk and other nut products
- Not recommended to give nut milk products to babies under the age of 12 months
- "Sprout Right" by L. Phillipson-Webb, Penguin 2010
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