Nutm*lks are a great way to reduce or eliminate the amount of dairy products in your life and can be consumed plain on their own, or used in tea and coffee, on cereal or anywhere you would use regular milk. Some people might not like nuts and I want to stop you right there people, do not click away because you really should give this a try, it's nothing like eating raw nuts and don't knock it off until you try it, right? So let's get started.
Cashew M*lk
I like my cashew m*lk thick and creamy so I use cashew to water ratio of 1:4.
If you prefer your cashew m*lk more of a skimmed milk consistency, blend the cashews and water together, strain through a (muslin) cloth, squeezing out all the liquid, and discard the pulp. Rinse out the blender, add the strained nutm*lk and the other ingredients and blend until smooth.
You will need:
100 g raw cashew nuts
400 ml water
1/2 vanilla pod seeds
2 dates (pitted)
pinch of sea salt
Now soak the cashew nuts in the water for at least 2 to 3 hours.
Add that to a blender along with the vanilla, dates and sea salt, blend that
all together until it's smooth. Refrigerate immediately and serve ice cold.
I like my cashew m*lk thick and creamy so I use cashew to water ratio of 1:4.
If you prefer your cashew m*lk more of a skimmed milk consistency, blend the cashews and water together, strain through a (muslin) cloth, squeezing out all the liquid, and discard the pulp. Rinse out the blender, add the strained nutm*lk and the other ingredients and blend until smooth.
You will need:
100 g raw cashew nuts
400 ml water
1/2 vanilla pod seeds
2 dates (pitted)
pinch of sea salt
Now soak the cashew nuts in the water for at least 2 to 3 hours.
Add that to a blender along with the vanilla, dates and sea salt, blend that
all together until it's smooth. Refrigerate immediately and serve ice cold.
Almond M*lk
The addition of dates in this one makes the nutm*lk ultra-delish, and also contributes a bit of fibre and sweetness.
You will need:
100 g blanched almonds
400 ml water
2 dates (pitted)
Soak the almonds in the water overnight, then blend in a blender until it's smooth. Strain through a (muslin) cloth, squeezing out all of the liquid, and discard the pulp. Rinse out the blender, add the strained nutm*lk and dates and blend until smooth. Refrigerate immediately and serve ice cold.
If you only have whole raw almonds, don't panic. You can use them to make your nutm*lk, you just might find that the consistency is not quite as smooth and the colour is darker due to the flecks of skin. Alternatively, blanch your almonds by soaking them in very hot water for about 10 to 15 minutes (or until the water as cooled). This will loosen the skin from around the nut. Drain, then squeeze each almond between your thumb and forefinger. You will find the nuts slide easily from their skin. Et voilà! Blanched almonds ready for soaking and blending.
Cacao Cashew M*lk
Cacao or chocolate cashew m*lk needs little introduction, so just try it. Everyone who has done so loved it so much! Warning: This won't last long!
You will need:
2 cups cashew m*lk
2 teaspoons cacao powder
1 date (pitted)
Blend together in a blender until smooth and fully liquidized,
then refrigerate immediately. Serve ice cold and enjoy!
The addition of dates in this one makes the nutm*lk ultra-delish, and also contributes a bit of fibre and sweetness.
You will need:
100 g blanched almonds
400 ml water
2 dates (pitted)
Soak the almonds in the water overnight, then blend in a blender until it's smooth. Strain through a (muslin) cloth, squeezing out all of the liquid, and discard the pulp. Rinse out the blender, add the strained nutm*lk and dates and blend until smooth. Refrigerate immediately and serve ice cold.
If you only have whole raw almonds, don't panic. You can use them to make your nutm*lk, you just might find that the consistency is not quite as smooth and the colour is darker due to the flecks of skin. Alternatively, blanch your almonds by soaking them in very hot water for about 10 to 15 minutes (or until the water as cooled). This will loosen the skin from around the nut. Drain, then squeeze each almond between your thumb and forefinger. You will find the nuts slide easily from their skin. Et voilà! Blanched almonds ready for soaking and blending.
Cacao Cashew M*lk
Cacao or chocolate cashew m*lk needs little introduction, so just try it. Everyone who has done so loved it so much! Warning: This won't last long!
You will need:
2 cups cashew m*lk
2 teaspoons cacao powder
1 date (pitted)
Blend together in a blender until smooth and fully liquidized,
then refrigerate immediately. Serve ice cold and enjoy!
*credits go to the author Kara M. L. Rosen
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