If you are looking for a dairy free substitute for heavy cream called for in recipes such as in cream sauces or soups, this is the recipe for you. It is only 3 ingredients and contains no preservatives, gums or stabilizers, unlike most of the store bought creamers. You can use another nut such as almonds, walnuts or hazelnuts in this, however I find that cashews, while expensive, work really well. If you do use cashews, buy raw cashew pieces as they are less expensive than whole cashews. Why soak your nuts overnight you may wonder? Nuts and seeds contain phytates and enzyme inhibitors which make digesting them difficult. Not only that, but the phytic acid naturally found in raw un-soaked nuts and seeds can prevent our bodies from absorbing the nut or seed’s beneficial nutrients and minerals.
To strain or not to stain? I always opt to strain. Why? It makes for a smoother milk and keeps it from spoiling more quickly. I use an sturdy Ellies Best Nut Milk Bag. Use code: rocksanddirt for 10% off your order.
Cover raw nuts completely with water. They will soak up a lot of the water so make sure you have at least 3 inches of water on top of the un-soaked nuts. Soak for at least 8-10 hours. Add nuts, water and sea salt to a high speed blender. Blend for at least 1-2 minutes or until smooth. Strain milk through a nut milk bag or cheesecloth and pour milk into a glass jar. Store in the refrigerator for up to 3 days and shake well before pouring.
Ingredients
Directions
Cover raw nuts completely with water. They will soak up a lot of the water so make sure you have at least 3 inches of water on top of the un-soaked nuts. Soak for at least 8-10 hours. Add nuts, water and sea salt to a high speed blender. Blend for at least 1-2 minutes or until smooth. Strain milk through a nut milk bag or cheesecloth and pour milk into a glass jar. Store in the refrigerator for up to 3 days and shake well before pouring.