Coconut Cashew Milk Recipes

CASHEW MILK RECIPE: HOW TO MAKE IT FROM SCRATCH

Steps:

• Soak the cashews in water for 4 hours or overnight. Drain the cashews and rinse until the water runs clear.
• Combine all ingredients in a high-powered blender and puree until very smooth, starting at the lowest setting and moving up quickly to the highest.
• Feel free to drink and store the cashew milk in the refrigerator at this point. However, there may be sediment at the bottom of your milk container.
• For a completely smooth milk, strain the concoction through a nut milk bag. Place the nut milk bag over a bowl or jar and pour in the milk. Allow it to drain briefly. Then squeeze the nut milk bag from the top down to speed up the process.
• Store in a sealed jar in the refrigerator and consume within 3-5 days.

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.

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 CHICKEN CURRY WITH CASHEWS

Steps:

• Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
• Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
• Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
• In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
• To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.