Velvety Vanilla Cashew Milk
Source of Recipe
shared by Leslie M.
1/3 cup organic raw cashew nuts
1 Tbsp. flaxseeds
1 tsp. lecithin granules
Stevia or sweetener of choice - to taste
1 1/2 - 2 tsp. vanilla extract - use good vanilla
3-3 1/4 cup warm water
pinch of cinnamon
1. In a one- to two- quart saucepan, heat approximately four cups of pure
water to desired temperature. Turn stove off and allow to sit while you
prepare the other ingredients.
2. Select and gather refrigerated fresh nuts and flax seed. Place
approximately one fourth to one third cup of nuts in the grinder. Cover
to activate grinding blades. Press and release a few times to grind the
seed/nut mixture, which should resemble a fine powder within about
fifteen to twenty seconds. Transfer the ground mixture to a blender. Add
flax seed to grinder and repeat process. Transfer to your blender.
3.To your blender add lecithin granules, flax seed, a sweetener of your
choice, flavoring extract. Then add one half to three fourths cup of the
warm or hot water (from your stove top) and blend on medium speed to a
smooth, pudding like puree. Add the remaining water suggested in the
recipe and re-blend on high speed until creamy.
Use approximately three cups of water per recipe for extra creamy nut
milks, and use as much as one half to three fourths cup more for a
thinner version. Amounts are suggested in the recipes; you may choose to
vary them, as well as the water temperature.
4. Pour the contents of the blender through a fine mesh strainer into a
bowl or pitcher. use a spoon to stir the milk while you pour, since it
will be slightly too rich to flow through the strainer without a bit of
mashing. (Food fibers strained from drinks may be used in baked goods
recipes)
Serve immediately or bottle and refrigerate for up to seventy-two hours.
Can be used to mix puddings and for baking.
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