April 20, 2015
DIY Cashew Milk with Banana Dessert
Slice banana down the middle and add chocolate chips inside. Drizzle honey and sprinkle peanut butter powder. I use "Just Great Stuff" chocolate powdered organic peanut butter. Put everything in a foil packet and bake on 400 for 10 minutes.
DIY cashew milk: easier than you think!
1 cup raw cashews
3 cups water
2 tablespoons maple syrup/ agave blend or you can use honey, agave nectar, o pure maple syrup.
2 teaspoons vanilla extract
Dash of sea salt
Sprinkle of cinnamon
Soak the cashews in water overnight in the refrigerator. Drain the cashews in a colander and rinse until the water runs clear. Add the cashews and two cups water to a blender. I used a cheapy blender! Worked great. Start on a low setting and pulse, then increase the speed until the cashews are totally disintegrated, about 2 minutes.
Blend in 1 more cup of water, your sweetener of choice, pure vanilla extract, sea salt and cinnamon. If your blender has trouble breaking down the cashews, a) get a new one because my cheap blender worked just fine (lol) or b) strain the milk through a fine mesh strainer or cheese cloth.
Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Yields about 4 cups cashew milk. The ratio of water to cashews (3 to 1) in this recipe. The milk will be somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results or more water for thinner milk.