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Posts Tagged ‘nut milks’

A nutty post . . .

Saturday, October 14th, 2017

I keep meaning for my next blog post to be about our Big Family Adventure but I still haven’t gotten around to editing – and culling – all the photos I took while we were away.  Whether that blog post will ever eventuate I do not know but in the meantime – just to keep my blogging hand in –  I’ll share the recipes for a delicious almond and cashew nut milk and a scrumptious cashew and vanilla butter I made this afternoon. I was in full domestic goddess mode after spending a few hours at the 50th Jubilee for Brianna’s wonderful school – Tamariki – which just happens to be one of the oldest ‘free schools’ in the world. But I digress . . . Here, without further ado, are the recipes.

Cashew & Almond Milk

Soak 1/2 cup cashew nuts and 1/2 cup almonds in enough water to completely cover them for at least 5 hours – preferably overnight.

Drain the nuts and pop them in a blender with 2 dates, 1/8 tsp Himalayan salt and 3 cups of water and blend for 2 to 3 minutes on high power.

Strain the milk through very fine muslin or a special ‘nut-milk bag’ (you’ll find these in most health food stores) and pour into whatever bottle or container you’re going to store it in. Refrigerate immediately.

 

Cashew and Vanilla Butter

(Adapted from recipe from Ella Woodward’s Deliciously Ella Everyday)

400g cashew nuts

2 tsp vanilla essence

Spread cashew nuts out in roasting tray and bake at 200 degrees celsius until golden brown

Tip the roasted nuts into your food processor with 2 tsp vanilla essence and blend for 10 minutes. For the first 5 minutes or so you might think that all you will end up with is a lot of finely ground nuts – but have faith, the ground up nuts will start to clump together and then – eventually – they will become a lovely creamy nut butter. Don’t be tempted to stop the processor at the clumpy stage – keep it going until the mixture starts to turn creamy – like it looks in the photo below.

Then – once it’s nice and creamy scoop it into a jar and refrigerate.

This nut butter is gorgeous on bread, on porridge, and in smoothies. It can also be enjoyed spooned straight from the jar. Yummo!!

 

 

 

 

 

 

 

 

 

 

 

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