Cashew Milk Food

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CASHEW MILK



Cashew Milk image

This is so easy and delicious, I will never buy ready-made cashew milk again! For a really smooth texture just strain with a cheesecloth.

Provided by Charley

Categories     Drinks Recipes

Time 12h10m

Yield 12

Number Of Ingredients 3

3 cups raw cashews
10 cups water, divided
¼ cup honey

Steps:

  • Place cashews in a bowl and pour in enough water to cover, about 2 cups. Refrigerate for 12 to 16 hours.
  • Pour cashews and soaking water into a high-speed blender. Add the remaining 8 cups water and honey. Blend on high until smooth.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 16.1 g, Fat 14.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 2.6 g, Sodium 10.3 mg, Sugar 7.8 g

CASHEW MILK



Cashew Milk image

Easy cashew milk recipe made from just cashews, maple syrup and water.

Provided by Emma Morgan 7

Time 5m

Yield Makes 2 glasses (500ml)

Number Of Ingredients 0

Steps:

  • Soak the cashews in hot water for 1 hour.
  • Drain and combine the cashews with 125ml cold water in a high powered blender. Blend until completely smooth
  • Add 375ml cold water and the maple syrup and blend again until completely smooth. Store in the fridge for up to 5 days and shake before consuming.

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  • 1. Place the cashews in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak cashews at least 8 hours and up to 12 hours.
  • 2. Drain off the soaking water, which contains phytic acid, and rinse the cashews in a fine-mesh strainer under cold running water.
  • 3. In a high-speed blender or food processor, combine drained, soaked cashews with 2 cups of water, salt, and maple syrup (if using). Blend on high speed until cashews are finely ground and water is opaque.
  • 4. Strain the cashew milk through a nut milk bag or cheesecloth-lined fine-mesh strainer into a large measuring cup. Tie up the ends of the cheesecloth or close the nut bag and massage as much of the cashew milk out as you can.


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  • Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  • Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.


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  • Rich in Nutrients. The notoriety of cashew milk is to a great extent due to its nutrients that incorporate protein, solid fats, vitamins, and minerals. Nonetheless, it is important to take note that custom made cashew milk can have changing measures of nutrients contrasted with commercial cashew milk.
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  • Stronger Bones. Studies have proven that cashew milk can ensure against bone demineralization on account of the high presence of magnesium, potassium, and calcium.


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  • Loaded With Nutrients. Cashew milk contains healthy fats, protein, and a variety of vitamins and minerals. Most of the fat in this highly nutritious beverage comes from unsaturated fatty acids that boost heart health and offer other benefits (1, 2).
  • May Boost Heart Health. Studies have linked cashew milk to a lower risk of heart disease. This plant-based drink is rich in polyunsaturated and monounsaturated fatty acids.
  • Good for Eye Health. Cashews are rich in the antioxidants lutein and zeaxanthin (9). These compounds may prevent cellular damage to your eyes caused by unstable molecules called free radicals (10).
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