Tag Archives: Almond Milk

Back to Basics- Cashew Cream

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Now that you are vegan, you are beginning to miss the creaminess of your favorite soups, raviolis, etc. There is nothing quite like the bite of dairy…but there are great alternatives! Cashews are an amazing nut, in fact they are the basis for most vegan dairy-a-likes. Raw cashews are used for this recipe, very important, because they have no flavor themselves. When combined with other flavors they absorb them almost instantly (unlike tofu) and are pure fat! Delicious.

This recipe will be needed for many future recipes on my blog like my tomato soup, and is great to have on hand in the freezer/ your vegan recipe belt!

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Cashew Cream:

Ingredients:

2 cups whole raw cashews

Filtered water (or tap if you aren’t afraid of it, we have beautiful tap water in the bay area)

First soak the cashews in exactly the same way as the almond milk covering with enough water so that when they expand they wont come out of the water. Cover the soaking container and put them in the fridge overnight. In the morning drain and rinse the cashews, place them in a blender and add enough water that they are covered by about an inch. Blend until smooth as cream, if you want a thicker cream you can always add less water. When finished, the cashew cream can be stored for a week or two in the fridge or 6 months in the freezer!

Back to Basics- Almond Milk

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Does anybody else get stressed out when reading new cookbooks? No? I guess it’s just me…it just seems there are so many flavor combinations out there and so little time. I used to feel the same way about novels, we only have 365 odd days in a year and there is no way I can read 365 books in that time. At least I can cook 900 or so meals!

The holidays were wonderful, Los Angeles was beautiful, and had bay area weather the entire time I was home. I went out with my friend Amanda and talked about food, it made me realize the things I take for granted, the simple recipes that should be taught in schools but instead we are kept blind. Today on Back to Basics (TM) I will be demonstrating how to make almond milk. Almond milk is delicious, nutritious and easy to make.

And contrary to popular belief, I do not have a lisp, I just have an awful camera. Stho whatever. (And there is nothing wrong with having a lisp!)

You will need:

Cheese Cloth or nut bag

1 cup raw almonds

water to cover + 4 cups

pinch of salt

1 tsp agave nectar or preferred sweetener