3 Vegan cashew dairy alternatives
Automatically translated from Romanian. See the Romanian original
Three vegan "dairy" products made from cashews: milk, butter, and cream cheese, perfect for those with lactose intolerance.
Ingredients
Method
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Soak 150 g of raw cashews for at least 4 hours in cold water for the milk.
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Blend the soaked cashews with 700 ml of water, a pinch of salt, and optional cinnamon for 2-3 minutes to make the cashew milk.
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Consume the milk immediately or store it in the refrigerator for up to 2 days.
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Roast 200 g of cashews in the oven for 5 minutes for the butter.
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Blend the roasted cashews with salt and 2 tablespoons of water to make the butter.
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Store the butter in the refrigerator for 3-4 days.
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Puree 200 g of raw cashews with a little basil, turmeric, salt, pepper, and 3 g of nutritional yeast for the cheese.
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Dissolve 1 teaspoon of agar separately and mix it with the rest of the cheese 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 a lot of kitchen experiments, more than you'd think, and I decided to share this one with you. I used Alevia cashews to prepare three types of "dairy" that adults can consume. [If you didn't know, as humans age, we lose the ability to digest milk because we lack the enzyme called lactase. Only babies and children should consume milk and minimally processed dairy products.]
Right, now that we've cleared that up, I'll describe how I proceeded 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 obtained the milk, which is best consumed immediately 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 in the fridge for 3-4 days!
For the cheese, I used 200 g of raw cashews, pureed 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. Let it set in your desired mold overnight in the fridge. Unfortunately, I didn't manage to take many pictures, but I hope my instructions are clear.
Good luck!! Kisses!!!
