#HOMEMADE CASHEW MILK ICE CREAM HOW TO#

When you’re ready to make the milk, drain the water from the cashews and rinse them in a colander. Even if you’re using a high-powered blender like my Vitamix. You’ll need to soak your raw cashews in water for at least 4-5 hours, or even overnight in the refrigerator.

Salt- No need to add salt unless you just want a little extra flavor.

Maple syrup- Completely optional but will offer a little sweetener.

Vanilla- To add a little flavor, vanilla is perfect but optional.

Water- The ratio of water to cashews is 4:1.

Cashews- Use only raw cashews to make milk with and not the more common roasted type that has added oils.

There are only 2 ingredients needed to make cashew milk–raw cashews and water however, there are a few other optional add-ins that can make it even tastier. That also means it uses the whole nut and nothing is wasted. The main reason I decided to give it a try was that, unlike some other nut milk options, cashew milk isn’t messy and time-consuming because it doesn’t need to be strained. What in the world I was waiting for, I have no idea! But, up until recently, I had never made my own cashew milk. I am completely plant-based and love all types of dairy-free milk like oat, soy, cashew, and almond milk. Cashew milk tends to be a little more rich and creamy, but the two can usually be used interchangeably in cooking and recipes like this 3-Ingredient Vegan Ice Cream. Another great option is Soy Milk.Īlmond milk and cashew milk are pretty comparable in tastes, in my opinion, so it really comes down to texture. Nutritionally, the two are similar in fiber, fat, and protein content. Plant milk offers alternatives for those coming away from dairy, and cashew and almond milk seem to be some of the favorites. My health actually underwent many positive changes after my diet change. When I went whole-food plant-based back in 2013 at the age of 45, one of the first things I noticed was that my adult acne cleared up when I gave up dairy products, and I no longer needed to take an antibiotic for it. There are a number of reasons for the growing interest in dairy-free milk options including folks who have allergies or are lactose intolerant. The demand for plant milk such as cashew milk is on the rise among consumers.

#HOMEMADE CASHEW MILK ICE CREAM HOW TO#

How to use as dairy-free coffee creamer.Top with pink sea salt to taste, and place them back in the freezer for 1 hour to harden. Once your chocolate is melted, dip each bar into it, or drizzle the chocolate on top. Place in the microwave to melt your chocolate to coat your ice cream bars.

In a large bowl, add your dark chocolate and coconut oil. Once fully frozen, remove from the freezer and cut into your ice cream bars. Store it in the freezer for 4-6 hours or overnight. In a 9x9 dish, add wax paper and pour your ice cream mixture into it. Drain the water from your cashews and Medjool dates and add them to your blender with your peanut butter, maple syrup and coconut milk.

In a high-speed blender, add your vegan cream cheese. Top with hot water and allow to sit for 10 minutes. Add your Medjool dates (unpitted) with your cashews in a bowl. EASY HOMEMADE ICE CREAM BARS! vegan, dairy free, rsf 🍫🍦 The secret ingredient? For Cheese new Original Cream Cheese Style Spread made from… you guessed it, cashews! You will need: 1/2 cup vegan classic cream cheese 1/4 cup cashews, soaked for 10 minutes 1/2 cup Medjool dates, soaked for 10 minutes 1/2 cup peanut butter 3 tablespoons maple syrup 2/3 cup coconut milk 2 tablespoons coconut oil 1 cup dark chocolate Pink salt How to: 1.

Homemade cashew milk ice cream