{"id":2087,"date":"2013-08-09T05:00:45","date_gmt":"2013-08-09T12:00:45","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=2087"},"modified":"2017-02-18T14:25:24","modified_gmt":"2017-02-18T22:25:24","slug":"cashew-milk","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/cashew-milk\/","title":{"rendered":"How to Make Cashew Milk"},"content":{"rendered":"

I have seen the future and it is cashew milk. This non-dairy milk has been the biggest surprise of the year for me. Last year, no one was talking about it, but the chatter has been slowly building over the last few months. I’d see a mention here, a recipe there, and it all culminated last month when the So Delicious<\/em> brand introduced their own version in stores. I didn’t know what all the fuss was about until I made some for myself. After the first sip, there was only one thought on my mind: this must be what heaven tastes like.<\/strong><\/p>\n

There’s a reason this milk is uniquely delicious. Cashew milk is fundamentally different than almond and other nut-based milks. With those, you blend the nuts with water, then strain out all the pulp from the nuts, and hope some of the flavor remains in the water. Not so with cashews. After soaking all night, the cashews become so soft that you can pinch them and they fall apart. Because of their softness, there is no pulp after blending and no need to squeeze through a filter bag. The whole nut is blended into a thick, creamy, pure-white liquid that is beyond delicious.<\/p>\n

As if that wasn’t enough, we’re also adding two Medjool dates (hat tip to Wholesomely Homemade<\/a> for that idea) which don’t make this milk “sweet” but add a hint of sweetness and push the creaminess over the top. <\/p>\n

\"Cashew<\/p>\n

Makes 5-6 cups of milk<\/em><\/strong><\/p>\n

\n

Ingredients:<\/h4>\n
\n