cashew milk

[serenecooking]

I like the milks I make myself so much more than the commercial soymilks and such. I don't know why I don't make them more often.

Anyway, Wheat Chex and cashew milk. Highly recommended.

(Cashew milk: 1 cup cashews, 4 cups water. Blend and strain. I'll probably use the pulp in some bread thing or other later. If not, I'll toss it in the compost.)

Comments

[stonebender.livejournal.com]

If not, I'll toss it in the compost.

I wonder were you'll use all that fertilizer. :) So neat!

[epi-lj.livejournal.com]

Hm. I actually really enjoy commercial soymilks, but this sounds intriguing. What's the consistency like?

[serenejournal.livejournal.com]

Well-strained, it's like half-and-half in thickness. I really love it.

[epi-lj.livejournal.com]

Now I kind of wish I'd brought my huge tub of cashews home with me from SF. ;) I'll have to give that a whirl, though. That sounds very nice. What is the pulp like in consistency? If you mashed it, could it make a cashew butter?

[serenejournal.livejournal.com]

Were they raw? The milk is made of raw cashews (or almonds, or filberts, or peanuts, or...) -- I've never tried it with roasted/salted ones. The pulp is gritty -- I've used it in breads and pancakes, but never tried to do anything else with it. I suspect most of the oil ends up in the milk, so I'm not sure the wet pulp would be good for a butter of any sort.

[epi-lj.livejournal.com]

Hm. You're probably right. Also, they were salted. I think I'm going to try to make this sometime soon, though. It sounds interesting.