Recipe by Chef Michael Williams
Cashew Milk
- Prep time 5 mins
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This recipe is perfect replacement to saturated fat laden dairy cream. Its rich and flavourful and is loaded with all the goodness of raw
Ingredients
Directions
- Soak cashews in water at room temperature for 10-12 hours. Drain water and then add cashews to a food processor or blender with 1 cup of water for cashew cream and 1 ½ cups for cashew milk.
- The finished product has a slightly grainy texture. For a smoother texture pass the cream through a fine mesh strainer.
Variations
- Use this cream/milk on your morning oatmeal, as a base for stirfry’s, in smoothies or even in your coffee!
