Cashew "Milk" and "Cheese"

Home made cashew milk is full of protein and micro nutrients! It has a higher protein content than store bought cashew milk and its a raw food! You can add flavoring or sweetener to your home made cashew milk, like stevia, cinnamon or vanilla extract or you can use it plain.

Use cashew milk in vegan recipies like soups or use it in your morning cereal as a healthful alternative to dairy products!

Cashew milk is made pretty much the exact same way as Almond Milk and other nut milks.

The only difference is you really don't need to soak the cashews as long as you'd soak harder nuts like almonds. Over night is good, but just a few hours will be fine.

Here's what you'll need:

-Blender or food processor
-Nut bag or nylon stocking
-one cup RAW cashews
-2 cups filtered water
-A large drinking cup and a bowl or two

 You're going to want to soak your nuts a good, long while. I prefer to soak them over night but, in a pinch, you can soak them for just a couple hours and get nearly the same results.
It's very important that you use raw nuts!

So, Soak your raw cashews in the 2 cups of water for several hours

 After soaking, pour your nuts and water into your blender or processor and blend until smooth. This doesn't take long. Only about 2 minutes or so.

 If you don't have a nut bag, which I do not... (they're sort of pricey) You can use a new, unworn (please!), nylon stocking, I got some black knee highs to keep in my kitchen for these sorts of things.

Place the nylon in a large drinking cup and pull it around the rim of the cup like in this photo--->
This will allow you to pour the slurry you've made into the nylon easily.

 Then, over a large bowl, squeeze all of the liquid from the pulp. Don't be shy! Squeeze the bageebas out of it! The nylons are strong!
Remember to rinse out your nylon immediately and hang it to dry, or toss it in with a load of laundry. You don't want it to get moldy! You can use them over and over again.

 When you're done, turn the stocking inside out into another bowl and save your well drained cashew pulp for this next recipe!

So now you have cashew milk ready for flavoring, if you choose,  and for eating! And you also have your pulp!

Put your pulp back into your blender with a garlic clove, sea salt, white pepper and just about a 1/4 cup of the cashew milk.
Blend until smoothe and you have a perfect "Cheese" dip or spread for crackers or veggies!

If you heat this up and add more cashew milk back into it you can also make a nice, thick sauce that I like to use as a vegan, Alfredo alternative! It's great on zucchini noodles and you can skip the heating up part for raw meals!