10/10/2023 0 Comments Homemade cashew milk ice cream![]() ![]() ![]() When most of the sugar has dissolved, about 5 minutes, gently stir the liquid with a wooden spoon to prevent it from burning. In a large sauté pan, cook the sugar over medium heat.Make the ice cream: In a medium bowl, combine the cashew and coconut milks, then set aside for later.Strain the cashews, discarding the soaking liquid, and add them to a blender along with fresh water.Cover the bowl with plastic wrap and refrigerate overnight. Make the cashew milk: In a medium bowl, submerge the cashews completely with cold water.Cashew milk can be used in just about any recipe calling for milk, added to smoothies, poured over your favorite granola, enjoyed in coffee as a creamer, or enjoyed straight from a glass with homemade cookies. As mentioned above, it’s a super simple nut milk that requires zero prep time and results in a creamy, white milk that looks just like “regular” milk. If you haven’t tried making your own nut milk yet, cashew milk is definitely the recipe to start with. Cashew milk also leaves behind very little pulp, which I believe is the reason for the super creamy consistency of this milk. Cashew milk is also much easier to make than almond milk, since you don’t have to use soaked nuts and don’t need a nut bag (or heavy duty cheesecloth). While both milks are creamy and sweet, and both add the perfect subtle flavor to smoothies and granola bowls, I personally love the extra creaminess that “milked” cashews offer. To do this, I like to switch between making homemade almond milk and cashew milk. I absolutely love almond milk, but I also love changing things up every once in a while when it comes to what we’re consuming. I’ve shared one of my go-to nut milk recipes, almond milk, on Live Simply before. Raw milk has definitely changed and spoiled my taste-buds. The flavor difference between these milk options and our creamy and sweet raw milk means that I usually resort to using this milk for baking ( biscuits, pancakes, waffles, etc.), and use a nut milk for smoothies and granola bowls. Both options are by far the best store-bought milk options in our area. When this happens, I usually purchase Organic Valley’s Grass Milk or Natural By Nature’s Milk from Whole Foods or our local health food store. This past year I’ve been traveling a lot more than I have in the past, which means I’m not always home to pickup our raw milk on the designated week and time. Most of the time our gallon of raw milk is used for baking, smoothies, and granola bowls. I love everything about our raw milk farmer’s milk: it’s creamy (you can see the thick cream line just floating on top), nourishing, and decadent. Dustin, who suffered from dairy issues since he was a child, noticed a huge difference in his ability to consume the raw milk versus the ultra-pasteurized milk.įor nearly four years now, we’ve been purchasing raw milk from the same local farm every two weeks. After reading the book, The Untold Story of Milk, we searched for a local farmer with very clean living and milking conditions for the cows, and started consuming raw milk in place of the ultra-pasteurized organic milk we purchased from the store. One of the first processed food to real food swaps we made was the kind of milk we purchased. In 2016, kale is king (or is there a new king of the vegetables these days?), quinoa is no longer a mystery word or substance (even Walmart sells quinoa), and cashews are milked (well, more like blended). ![]()
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