Milk
Ok, so its not really milk. I won't dwell too much on the definition, but we do use it as a substitute for dairy milk. It can vary in texture (thick or thin), can withstand high temperatures, be used in frozen desserts and ferments well. The two milks we make regularly are almond and cashew, sometimes we mix them.
Almond Milk:
Almonds are pasteurised, so if you can find raw almonds use them, but fine to use "raw" (but pasteurised) almonds as long as they have not otherwise been treated (i.e. roasted, salted, etc). They are best when soaked overnight which makes for a creamier milk and releases enzyme inhibitors found in the skin of almonds (the nutrition becomes more bioavailable). Once strained, save the pulp and add to your morning porridge or use for baking. If you are pressed for time, travelling, or looking for the easiest way to make your milk, use a raw almond butter instead. Use less or more water to vary consistency.
Ingredients: (makes 3 cups/750ml)
- 1/2 cup almonds
- 2-3 cups water depending on desired thickness. Start with 3, if too thin add 5-10 cashews to thicken.
- Pinch of salt (trust me, you'll want it to enhance the flavours)
If using almond butter, 1 tbs of butter to 1.5 cups of water and let'er rip!
For a creamier almond milk, add 5-10 cashews. (We do)
For a sweeter milk add a pitted date, and/or vanilla extract and/or raw cacao powder (regular cocoa powder works as well). When using vanilla, cacao, or another flavouring, always add after the almonds have been strained through nut bag and blend a second time.
Tools:
- High Speed Blender
- Nut Bag
Method:
- Blend ingredients until smooth
- Pour through nut bag
Cashew Milk:
Cashew milk is more nutritious than almond milk since the entire nut blends into the milk, so there isn't a need for straining unless your blender isn't a beast. It also means that the milk will be high in fat and fiber, just so you know. If you have a beast of a blender then you don't need to strain, if not, soak the nuts for a few hours or overnight so that they break down more easily and use a nut bag. The ratio of nut to water is different than with almonds, otherwise same as above.
Ingredients: (makes 3 cups/750ml)
- 1/4 cup cashews
- 3 cups water
- Pinch of salt (trust me, you'll want it to enhance the flavours)
