Cashew Dairy Alternatives
Automatically translated from Romanian. See the Romanian original
A culinary experiment that yields three cashew-based products: plant-based "milk," "butter," and "cheese"—lactose-free alternatives to classic dairy products.
Ingredients
Method
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For the milk: soak 150 g of raw cashews for at least 4 hours in cold water.
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Blend the soaked cashews with 700 ml of water, a pinch of salt, and a little cinnamon (optional) for 2-3 minutes.
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Consume the resulting milk immediately or within 2 days.
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For the butter: bake 200 g of cashews for 5 minutes in the oven.
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Blend the roasted cashews with salt and 2 tablespoons of water.
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Keep the butter in the refrigerator for 3-4 days.
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For the cheese: process 200 g of raw cashews with a little basil, turmeric, salt, pepper, and 3 g of nutritional yeast.
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Separately dissolve 1 teaspoon of agar and mix it with the rest of the ingredients.
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Pour the mixture into your desired mold and leave it in the refrigerator overnight.
The story behind this recipe
I do many experiments in the kitchen, more than you might think, and I decided to show this one to you.
I made 3 types of "dairy" products using cashews from Alevia, which adults can consume. [If you didn't know, as humans age, they can no longer digest milk because they lack the enzyme called lactase. Only babies and children should consume milk and minimally processed milk derivatives, preferably.]
Well, now that we've cleared that up, I'll describe how I went about it below.
To make the milk, you need 150 g of raw cashews, soaked for at least 4 hours in cold water. I blended the cashews with 700 ml of water, a pinch of salt, and a little cinnamon (this is optional) for 2-3 minutes.
That's how I got the milk, which is best consumed on the spot or within 2 days.
I prepared the butter using 200 g of cashews roasted for 5 minutes in the oven, blended with salt and 2 tablespoons of water.
It keeps for 3-4 days in the refrigerator!
For the cheese, I used 200 g of raw cashews, processed with a little basil, turmeric, salt, pepper, and 3 g of nutritional yeast.
Separately, I dissolved 1 teaspoon of agar and mixed it with the rest of the ingredients. Leave it in the desired mold overnight in the refrigerator. Unfortunately, I didn't manage to take many pictures, but I hope my instructions are clear.
Happy cooking!! Kisses to you all!!!
