CASHEW MILK
Alweer ek en my melk. Hierdie is my gunsteling melk sover. Meeste resepte sê “no strain” maar my “blender” is nie sterk genoeg nie en ek het die melk deur ‘n kaas/neut sakkie gegiet en gedruk. Mooiste wit romerige melk en meng baie mooi met tee of koffie. Geen afsaksel soos die oats- en rysmelk nie.
- Unsweetend milk:
- 1 cup raw cashews, soaked and drained
- 3 cups filtered water
- pinch of Celtic sea salt
- Sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 3 to 6 pitted dates (or 2 to 3 tablespoons pure maple syrup or other sweetener)
- 1 tablespoon sunflower lecithin (optional)
- Chocolate milk (sweetened milk, plus below):
- 2 tablespoons cacao powder or more to taste
To soak the cashews:
Place the nuts in a ceramic bowl or large glass jar and cover with filtered water.
Add 1 teaspoon Celtic sea salt, a splash of fresh lemon juice or apple cider vinegar and cover the container with a breathable kitchen towel and leave the nuts to soak at room temperature for 2 hours.
Drain and discard the soaking liquid (do not use the liquid to make the milk).
To prepare the milk:
Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors.
Place the rinsed cashews, water and salt in a blender, with any additions (if using), and blend on high for about 60 seconds until smooth and creamy. (There is no need to strain.)
Store the milk in a sealed container in the fridge.
Notes:
Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge.
Unsoaked cashew milk will keep for about 5 days.
Ek het die neute geweek in warm water vir 6 ure. Perfek
Recipe tested and photo: Carmari Fourie Strobos
