Cinnamon Vanilla Cashew Milk
If I just understood how simple it was to make my own non-dairy milks, I would have begun doing it years back. Why did it take me so long to find this?!

Okay, it’s still not as simple as getting a container of almond milk at the shop. But it’s simpler than I believed it would be. After finding out about carrageenan, I chose that I wished to prevent non-dairy milk made with it. This is not a lecture-y blog site, so do not take this as me informing you what you must or must not consume, however I chose that for me, I ‘d rather look for items that do not utilize carrageenan. There are lots of carrageenan-free nut and soy milks out there, however I began to get curious about whether I might make my own.

Vanilla, Cashews & Cinnamon
I began with my pal Kelly’s tutorial on how to make your own coconut milk. It was simple and tasty and I wished to make more. MOOOORE! So then I attempted making the cashew milk recipe that included myVitamix I enjoy almond milk, however I believe I enjoy cashew milk a lot more. (Side note: why do they not offer cashew milk in supermarket?)

Cashew milk is velvety and abundant, without needing to include carrageenan or any other thickeners. Unlike other nut milks, cashew milk is so smooth that you do not need to strain it (although you can if you wish to). Urban Remedy makes a cashew milk spiced with vanilla and cinnamon, and although I have not attempted it, it sounded so tasty that I believed I ‘d put those tastes in my own cashew milk.

If a hug might be developed into a beverage and bottled, it would taste like this. It’s a hug for your tastebuds! Or something. The drink equivalent of a warm fuzzy sweatshirt, if you will. You understand why? Because the secret component is LOVE. (Oh, wait– no, it’s cinnamon.)

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CinnamonVanilla Cashew Milk

Cinnamon Vanilla Cashew Milk

Homemade cashew milk spiced with cinnamon and vanilla.

  • PrepTime: 5 minutes
  • TotalTime: 5 minutes
  • Yield: about 4 cups

Ingredients

  • 1 cup raw cashews, soaked for a minimum of 4 hours
  • 3 cups water
  • 2 tablespoon Grade B maple syrup (more if you desire it sweeter)
  • 1 tsp ground cinnamon
  • 1 vanilla bean, cut and scraped

Instructions

  1. Blend all the components together till smooth. With a high-powered mixer, you must have the ability to get the cashew milk totally smooth, however if you do not have one, merely put the milk through a cheesecloth or great mesh strainer prior to serving.

Notes

To soak cashews, position them in a bowl and cover them with water. Let them sit for 4 hours, then drain and rinse. Cashew milk will keep in the fridge for about 2 days. Store it in a bottle and shake prior to serving.

AboutKiersten

Kiersten is the creator and editor of Oh My Veggies.



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