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posted in <<Elana's Gluten-Free Pantry > Featured > THRIVE! EXPERTS

Elana's Gluten-Free Pantry
Cashew milk
another yummy gluten-free recipe from Elana's pantry


Cashew milk

photo provided courtesy of elanaspantry.com


ingredients
1 cup (raw) cashews, soaked overnight
4 cups water
1 tablespoon agave nectar
pinch celtic sea salt


directions

  1. Discard soaking water and rinse cashews thoroughly until water runs clear
  2. Place cashews, (4 cups fresh) water, agave and salt in a Vita-mix
  3. Process on high speed 20-30 seconds
  4. Store in glass mason jar in refrigerator

This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half and half (great for coffee and tea), use only 2 cups water in the above recipe.

recipe courtesy elanaspantry.com

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posted on April 24, 2010 | tags: , ,

Comments

  • Lady Itchalot

    April 24, 2010 at 9:12 am

    Thanks, Elana! I hadn’t known how much water to add.

    I don’t have a VitaMix, so I just use my blender. It ends up a bit crunchy, but that’s ok for my cookie recipes.

    I have just put it through cheesecloth, in the days of wanting to drink it.

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