However, if you do not have a very high-powered blender, you may find that you still have a few bits remaining even after blending for a while. If you have a high-powered blender, blending on high for a few minutes should do the trick. Unlike almond milk, that needs to be strained and have the pulped removed, cashews break down completely once blended so there is no need to add the extra step of straining the milk. You may be surprised to know that you do not have to strain cashew milk after it is blended. The Best Thing About Cashew Milk – You Don’t Have to Strain It Your cashew milk should last up three to five days in an air-tight container in the fridge. Step Four: After your milk has been blended, transfer it to an airtight container and store in the fridge for up to five days. There should be no lumps or bits of cashews remaining after the milk has been blended and it will be pretty frothy. Step Three: Blend the cashews on high for 2-3 minutes until the milk is completely smooth and creamy. This is also the time to add any optional flavor additions to your milk like maple syrup, dates, or cinnamon. Next add the filtered water and a pinch of salt to the blender as well. Step Two: Next, drain the soaked cashews and add them a high-powered blender. Cover and place the cashews in the fridge overnight to soak. To do this, add the cashews to a large measuring cup or bowl and cover with filtered water. Step One: The first step in the process of making cashew milk is to soak your cashews. ![]()
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