A friend of mine introduced me to the idea of making my own nut milk. I was very intrigued with trying this process out for a few reasons:
- Nut and seed milks can be crazy expensive depending on how much you consume and where you buy them. I was sick of wasting money on this stuff.
- It didn’t seem hard to make or that time consuming.
- Even the cleanest of nut/seed milks still say they have less than 1 or 2% of crap in them. I wanted to make sure that I was going to put and end to that once and for all.
- The bottom line is…I want what I want when I want it and I want it MY WAY! There is no reason why I can’t have good quality food that tastes great, makes me feel great, and is easy to make!
I was directed to http://www.elliesbest.com/blog/ where I downloaded a free recipe book that showed me how to make different nut and seed milks. All I had to was get a Nut bag on Amazon and one of those super cool glass milk jugs and I was set!
Ingredients for Cashew Milk:
(This recipe is doubled so it would fit my milk container. If you want less, just cut in half).
- 2 cups soaked cashews for 2 or more hours.
- 8 cups filtered water.
- 4-6 dates
- blender, nut bag, big bowl, glass jug.
What do you do with the pulp?? MAKE CRACKERS!!!!!
- pulp from cashew milk.
- 1/8 cup chia seeds.
- parchment paper
- toaster oven. You can use a regular oven, but its so large and uses waaaaay too much energy and it will take longer.
- Mix your pulp with 1/8 cup chia seeds.
- take the baking pan that came with your toaster oven and cut a piece of parchment paper that fits that size.
- Spread your mixture evenly on the parchment paper. The thickness should be 1/8-1/4 of an inch. Take a butter knife and cute the shapes of the crackers you want before going in the toaster oven.
- Season however you want…garlic/sea salt/basil/oregano….pick your poison.
- Bake at 250 for about 45 mins.
- REMEMBER: There is still a lot of moisture in this mix. So we are baking a low temperature to help get rid of the moisture without burning. If you are baking in a larger oven you might have to bake for longer. Just keep an eye on it.