Cashew Coconut Milk Recipes

CASHEW COCONUT MILK

Steps:

• Place the cashews and coconut in a container large enough to cover them with water. Pour water over them until they are fully covered. Place plastic wrap over the container and leave to soak for at least 12 hours.
• After 12 hours, drain the cashews and coconut.
• Put the drained cashews and coconut in a high speed blender with 4 cups of water and blend until smooth and creamy. Blend long enough that you can see nothing but liquid.
• Place a strainer over a large bowl and line it with a double layer of butter muslin or fine-mesh cheesecloth.
• Pour the blended Cashew Coconut Milk into the strainer and allow it to drain through into the bowl. If the pulp begins to slow the draining, use a spoon to gently scrape it away from the bottom of the strainer and let the milk flow freely.
• Gather the edges of the straining cloth together and twist it to squeeze the last drips of milk from the pulp.
• Put the pulp in a covered container in the fridge for up to a week. Leftover pulp can be used in homemade granola, in cracker and bread recipes or even stirred into yogurt. I've hear of using about 1/4 cup in muffin recipes, too, though I haven't tried it yet, myself.
• Pour the strained milk from the large bowl into a pitcher or jar and store in the fridge for up to one week.
• Use Coconut Cashew Milk as you would dairy milk.

COCONUT CASHEW MILK

Steps:

• Soak cashews overnight (or for at least 10 hours) in a sealed jar on the countertop.
• Drain the cashews and discard the water.
• Place the cashews and the remaining ingredients in a high-powered blender and blend for 1-2 minutes on high, until the milk is smooth.
• Chill before serving.