Nuts

June 1, 2016

I've just made cashew milk. It's to have with my chia pudding in the morning. I'm very late on the chia pudding/nut milk train but I was moved to get on board for three reasons. #1 Being charged 6 euros 50 for a minuscule portion of almond chia pudding (served in a plastic supper...quelle classe) at a Parisian cafe last week #2 Enjoying said pudding, though counting the mouthfuls #3 Spending a little too much time alone at home at the moment. 

 

I was going to make almond milk, as that seems to be the most ubiquitous on the nut milk scene, but all I had was cashews. Due to reason #3 I was reluctant to leave my house and interact with a shop keeper. Or an automated check-out.

 

I had no idea it would be so EASY. It's a wonder more people aren't already on the train. Apparently I struck gold because cashew milk is one of the few nut milks that you don't have to strain before drinking. Soak, blitz, enjoy. 

 

These unassuming little monkeys....

....magically transformed. (Queue Space Odyssey music - If only I could figure out how to do that on my browser.)

 

Easy peasy cashew milk

Makes a small jug

 

I didn't put any sweetener in this as I think it's sweet enough. 

 

Raw cashews - 1/4 cup

Water - 3/4 cup

Cinnamon - a sprinkling

 

Soak the nuts in a bowl of water overnight, or for at least four hours. After soaking, discard the liquid and thoroughly rinse the nuts with fresh water. Blitz them in a food processor with 1/2 cup of water until completely pulverised, then add the remaining 1/4 cup of water and blitz again.It's ready to enjoy, or will keep for four days in the fridge. 

 

Please reload

COMMENTS

  • Facebook - Black Circle
  • Black Instagram Icon
BROWSE RECIPES
SUBSCRIBE

To receive email updates about new posts, sign up HERE

INSTAGRAM FEED

Here's what I've been munching through most recently. Follow me

@2016 by Lucy Rose Page