Cashew milk is my new favorite. I use it in smoothies and tea or splashed over a bowl full of granola.
Smooth, creamy and naturally sweet, this milk offers a much needed respite from the ubiquitous almond, which reigns supreme in my kitchen –unlike my almond milk recipe, this cashew milk does not require any straining. It is a cinch to make. Quick and easy, I like to have a quart of cashew milk ready in the fridge at all times.
On another note, I’ve been receiving many recipe requests of late. Katie asked for a barbecue sauce that does not contain agave. I’m working on it –one with tomato sauce, smoked paprika, ground mustard seed and orange juice. Katie, let me know if juice is going to work for your California barbecues or if you are looking for something free of even a small amount of fruit sugars. If that is the case we will go in a spicy mustard-vinegar type direction.
I broke out my grill yesterday (the first of May) to experiment with the aforementioned barbecue sauce recipe; of course it snowed! The day before that was 80 degrees. Go figure. That’s just the wacky Colorado spring for you. I’m keeping my fingers crossed that the baby tomato plants in my teeny backyard survive. In the meantime, here’s that creamy cashew milk recipe.
This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half and half (great for coffee and tea), use only 2 cups water in the above recipe.
Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight. Often a layer of cream forms on top of the milk, though don’t be thrown, underneath is pure, delicious white stuff.
I sure am looking forward to some warm weather and drinking a creamy Thai ice tea made with this rich and silky cashew milk!
PS. Don’t forget about the cookies!
copyright © 2014 elana's pantry. all rights reserved.