Why waste your time making vegetable milk at home and selling it in stores? This is a question I hear very often. And the answer is very simple. I want to eat healthy with clean food. That is why I prefer to prepare our food personally, because this way I can be sure of the good quality of its ingredients and the healthy way of cooking. Also for me as a professional accountant, the ratio of price and quality of food is important. So I can afford better quality food for the same monthly budget. I do not buy vegetable milk from stores, because they contain ingredients that I personally do not like – I want milk only from nuts, not some starch.
What is the secret to making vegetable nut milk at home? A key point in the preparation of the time for soaking nuts in water. When my husband Danail and I decided to switch to an all-plant diet, I started making vegetable milk from nuts and seeds. I started soaking the nuts for 8 hours and then blended them. I strained the mixture and separated the milk, but there was still a solid part of the nuts and I still had to prepare something extra with it or throw it away. I definitely didn’t like it, so I rarely made vegetable milk. In fact, we did not like animal milk, so we did not miss it and did not need its substitutes in our daily diet. I often soak cashew nuts in water and use them to make vegetable cheeses for spreading. So one day I had soaked cashew nuts, but there was an unexpected trip and I had to put the jar of nuts in the fridge. We got home in three days and I thought I would have to throw away the soaked nuts. I took the jar of nuts out of the fridge, washed them well with water and decided to try them – they tasted very soft. I put some of the nuts in the blender jug and added water. I blended for a few seconds and a smooth mixture without solids was obtained. I made delicious cashew vegetable milk at home without draining and without solid residues! And I started with the experiments – it was important for me to find the right ratio of soaked nuts and water for the ideal consistency of vegetable milk. And it was also important to specify the exact time of soaking the nuts in water to obtain a liquid without solid residues.
This is how I came to the recipe for raw Raw cashew milk Danara. The vegetable milk prepared in this way is thick and dense, with a light nutty taste and no specific aroma. It can be heated up to 70°C without losing its density and homogeneity. I make shakes and smoothies with raw cashew milk Danara, and sometimes the aroma of hot chocolate and cappuccino wafts through our kitchen, but I will write about them some other time!
Raw cashew milk DanaraCourse: Drinks, Recipes
Homemade cashew nut milk
80 g of nut cashew raw
250 ml. water filtered for soaking
cashew nuts are soaked for 24 hours
400 ml. filtered water
- With a kitchen scale I weigh the required amount of cashew nuts. I wash with water and drain them, put the nuts in a glass jar and pour the filtered water for soaking. I close the jar tightly with a lid and put it in the fridge for 24 hours.
- I drain the cashew nuts from the jar and wash them with water. Put the drained nuts in the blender jug and add the filtered water. I blend for a few seconds until I get a homogeneous smooth mixture – the blending time depends on the power of the blender.
- I pour the cashew milk into a glass bottle, close well with a lid and store in the refrigerator – it can be stored for up to 3 days.
- Shake the bottle well before use to homogenize the cashew milk!
- Nutritional value per 100 g. product:
- Energy value – 91.68 kcal
- Protein – 2.88 g
- Carbohydrates – 2.88 g
- Fat – 7.68 g
- Fiber – 0.48 g