Or you defrost it for regular use - just give it a quick whiz in the blender again before using. For use in smoothies, freeze it in ice cube trays and pop a few cubes directly into your high-speed blender. Homemade nut milks keep well in an airtight container in the fridge for a week. And its nutritious, too: each serving offers 50 more calcium than dairy milk but none of the saturated fat or cholesterol.There are some great vegan blogs out there with excellent ideas. Strained milk is ready to use, and it's worth doing a search about how to use the pulp, too. Pour the milk through a fine-mesh strainer lined with two layers of cheesecloth, or through a nut milk or paint strainer bag. Harder nuts like almonds, pistachios, and hazelnuts need to be soaked for a minimum of eight hours before blending, and most nut milks other than cashew need to be strained.Other fabulous choices include: almonds, pistachios (green-hued, great for ice cream), macadamias (very creamy and flavorful), walnuts, and hazelnuts (especially good with chocolate and coffee). You can use other nuts to make homemade nondairy milk, too.To flavor milk for drinking, you can add 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon fine sea salt if you like.You can use whole cashews or pieces - pieces are often more economical. "Raw" cashews are pale and soft, and they work best for making milk. They are, however, different from nuts sold as roasted cashews, which have been roasted a second time after shelling. They aren't actually raw - they've been steamed or roasted to remove their shells and any residual urushiol, a resin that can cause a poison ivy-like skin reaction and be toxic when ingested. Look for nuts labeled as raw cashews in the grocery store.You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Here's an overview of how to make cashew milk, almond milk, and other nut milks at home. But by sticking to guidelines of no phosphate additives, less. 30 calories 1 g protein 2.5 g fat 50 g potassium 48 mg calcium The phosphorus content of cashew milk is difficult to find. More creamy than almond, but still made from a nut, cashew milk has. Hazelnuts (especially good with chocolate and coffee) Cashew milk is a great plant-based milk option for kidney disease.Pistachios (green-hued, great for ice cream).If you'd like to flavor it for drinking, I'd recommend adding: That's all you need to make a basic nut milk that works for a wide variety of sweet and savory uses. I like to use filtered tap water for an eco-friendly and great-tasting option. If using other nuts, such as almonds or pistachios, follow the same guidelines for buying.
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