Cashew, Cardamom & Vanilla Milk
Nut milks are a staple in our home. We use them on a regular basis in smoothies, desserts, selfmade mueslis or simply on their very own. As nut milks have gotten a extremely popular product, large firms are taking benefit and have began making nut milks which can be stuffed with components, and generally essentially the most nuts one can find in any of the industrial milks is round 2%! They use fillers to make it creamer, stabilisers for longer shelf life and flavours to make it style higher.
I don’t find out about you, however I need my nut milk to be of the very best quality and really have greater than the two% nuts in it. I usually purchase a model that has 10% activated almonds after I don’t have the time to make my very own.
After I began experimenting with completely different flavours, I wished to attempt completely different spices and created this creamy, wealthy and bodied milk. It has 5 elements and it’s tremendous simple to make! I at all times use natural elements at house, however do what you may.
Components
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1 cup cashews (soaked for at least 2 hrs)
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4 cups water (filtered ideally)
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2 dates, pitted
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1/2 vanilla pod
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1 tbs (12) cardamom pods
What to do
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After the cashews have completed soaking, rinse them properly.
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Add the cashews, water, dates, vanilla and cardamom pods to a high-speed blender and mix for round 30 seconds.
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As soon as a easy, creamy consistency has been reached, put it by way of a nut bag a pressure. I usually don’t even trouble as my blender is actually good and cashews are so creamy that I simply drink it the best way it’s with out straining it. Almonds generally is a little extra crunchy so I might pressure them.
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Get pleasure from!
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Retailer it in an hermetic glass jar for as much as 5 days within the fridge.
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