Milk substitute cashew

Today I’ll show you how to make delicious milk substitute products with cashews: cashew milk, cashew cream, cashew yogurt and cashew cheese. All in all very delicious, something completely different and listed here with increasing difficulty level ;-)

Check it out and try one way or  the other, even if you are not vegan or have a lactose or casein intolerance. It is worth it!

First comes cashew milk

What you need for this is:

• 1 cup cashews (soaked overnight and sieved)
• 2 cups of water
• 2 dates

preparation:

1. Fill everything in the blender and blend until everything is a uniform milk without pieces.
2. The amount of water and dates can vary. Depending on how thick and sweet you like the milk.
3. It keeps for a few days in the refrigerator.

Cashew cream

Cashew cream or „Creme Fraiche“ is also very easy mixed together. And if I’m really in a hurry, I make it without soaking the cashews before. Then it’s just not as creamy.

I use it for sauces and soups.

Here are the ingredients:

• 3/4 cup cashews (soaked overnight and then sieved)
• 1/2 cup water
• 1/2 teaspoon salt
• 1 tsp lemon juice

preparation:

1. Fill everything in the blender and blend until a uniform mix has formed.
2. Here you can also vary the amount of water somewhat, depending on how thick you want to have the cream.

Cashew yogurt

The cashew yogurt is one of my highlights at the breakfast table!

I posted the recipe before. But here again to give you a complete overview over the cashew-recipes:

• 1 cup cashews (soaked overnight and then sieved)
• 1/2 cup frozen fruit (e.g. berries, bananas, citrus, mangoes, etc.)
• 1-2 dates (Medjool are best, others are also ok, best soaked 1-2 hours, so that they are easier to mix)
• 1-2 tbsp maple syrup (or more to taste)
• 1 tablespoon lemon juice
• 1 tsp. vanilla (I use powdered vanilla, but you can also take half a vanilla bean)

preparation:

1. Blend cashews with the frozen fruits for 1-2 minutes at highest speed until a smooth paste forms.
2. Add the remaining ingredients and blend again until it is nice and creamy.
3. Season to taste, (add more berries, maple syrup, lemon) and that’s it.

Cashew Cheese

The cashew cheese is king! Really, this is sooo awesome! It is not really comparable to cheese, because the consistency is different, but it tastes cheesy and you can spread it on bread or use it to make a gratin.

If you bake it, it looks like in the picture (a bit like bread with cheese flavor). If you don’t bake it, it is like cream cheese. 

On the picture you can see three variants. One without anything (sprinkled with pepper and paprika), a variant with chives (in and on the „cheese“) and and my absolute favorite: with dried tomatoes and thyme. 

The ingredients:

• 1 cup cashews (soaked overnight and then sieved)
• 1 tbsp of the soaking water
• 1 very small clove of garlic
• 1/2 teaspoon salt
• 1 tsp lime juice
• herbs, dried tomatoes, etc. according to taste
• You could add 1 tbsp nutritional yeast (which makes it even more „cheesy“), but my stomache doesn’t tolerate the yeast well and I think it also tastes great without.

preparation:

1. Combine all ingredients in a blender blend until a uniform mass is formed.
2. Place the mass in the refrigerator overnight.
3. The next day mix it with the herbs. Now you have cashew cream cheese :-)
4. Optional and highly recommended: line one or more teacups with baking parchment, fill with cream cheese mass and bake for 80 minutes at 100 ° C. Then remove from the oven and sprinkle with herbs.

I hope I could inspire you today and you’ll try one of the recipes :-)

Cheers, Steffi