Hello Long Lost Friends!
It’s about time I write a food-related post, right? Saeso says, “You haven’t written a blog post in years” and I’m sorry I can’t really argue with that.
Anyway, I’ve been making a lot of my own nut milks lately and have come to find they are far superior in taste and texture than the store bought stuff. No surprise. I’ve experimented with making my own milks before and didn’t like it because I thought I was “wasting” too many nuts for not enough milk. I was always left with tons of pulp afterward and ended up throwing it away. I realize now that my proportions must have been off because I haven’t been having that problem. I was super happy to discover that, in the case of cashew milk, there wasn’t any left over pulp at all!
The key to deez delicious nut milks is to soak your nuts. (Please give my 8th grade sense of humor a moment to move on…) This will result in a much creamier and easy to blend product. I like to leave them overnight. Once the nuts are soaked, all you have to do is blend them with some water and strain. TWO INGREDIENTS! That sure beats the long list of 10+ ingredients in the store stuff. Sometimes I add two pitted dates, for something a little sweeter, along with a pinch of sea salt.
Cashew milk holds up great for several days, never separating or doing any weird stuff. I add a little splash of it in my morning chai tea (since I haven’t been drinking coffee, which would be delicious with it) and use it a base for smoothies.
Now, for the really good stuff. Cashew butter! If you’ve never had it you’re in for a real treat. I fell in love with it several months back when I found it on sale at the grocery store. The stuff is expensive as F. I’m not down with that. But you can buy the nuts in bulk for a fraction of the cost. I always buy raw nuts because I like to keep it real, but roasted might be alright in this recipe.
Cashew butter does not require nut soaking, which means you can whip it up on a whim, as it only takes about 5 minutes. In this case, we use only three super-clean ingredients.
This works best in a high speed blender, but you could probably use a food processor as well (though the end result may be a little chunkier). Simply process the cashews, honey and salt until you reach the desired consistency and that’s it. It tastes like candy in the end. I ate a bunch of it by the spoonfuls.
As you can see in the photo, the end result isn’t as oily as store bought stuff and I’m not sure why. Maybe I didn’t process it long enough? It’s a little harder to spread on soft things like bread, but great on apples!
Finally, I want to give a shout out to our good friend Meaty Ogre, co-founder of Cherries Records, for coining the awesome term, “Cashews Everything Around Me.”
Thanks so much for reading today! Please leave me a comment if you end up making any of these recipes.
1 1/2 cups raw cashews
water for soaking
3 1/2 cups water for blending
Place the raw cashews in a jar and cover with water by 2 inches. The cashews will expand slightly. Leave to soak overnight, or for a minimum of 8 hours.
Drain the water from the cashews. Place in a high speed blender with 3 1/2 cups water and process until completely smooth. Use a piece of cheesecloth over a strainer to drain the milk and ensure that no chunks are left in the milk.
Honey & Sea Salt Cashew Butter
1 1/2 cups cashews
1 – 2 tablespoons honey (to taste)
1/4 teaspoon sea salt
Place the cashews, honey and sea salt in a high speed blender or food processor and process until desired consistency is reached.