Nut Milk

By admin | June 2, 2010

I made a pitcher of nut milk today. 1 cup of cashews ($1.25 at CVS), 6 cups water (I used filtered), dash of salt (I used kosher), teaspoon of vanilla (I used real), couple teaspoons of some sweetener (I used turbinado). Hold back 5 cups of the water, blend the rest, add remaining water, blend again, and you’re done. I’m having it over Cheerios. Protein, just like milk, w. no animal products, and it’s delicious. Kind of like brown rice milk, not as thick as organic whole dairy, somewhere between 2% and skim. Cost factor is great, too. I’m sure I can get unsalted cashews for less. Advice: if you use salted cashews, don’t add the dash of additional salt.

I got this recipe from my favorite cookbook: Of These Ye May Freely Eat: A Vegetarian Cookbook by Joann Rachor

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