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.
Soaked Cashews. Make sure to drain.
Add cashews, dates, and water to your blender.
Blend for about 3 mins.
Pour contents of blender into your Nut Bag over a bowl. Squeeze the bag so it gets all the liquid out. All that should remain in the bag is simply the pulp.
Pour the liquid into your glass jar. Now you have lovely cashew milk!
What do you do with the pulp?? MAKE CRACKERS!!!!!
Ingredients:
- 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.
Directions:
- 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.
