Cashew Milk And Cashew Flour Recipes

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CASHEW MILK AND CASHEW FLOUR

Provided by Charlie Trotter

Categories     Nut     No-Cook     Raw

Yield Yield: 4 1/2 cups milk, 2 1/2 to 3 cups flour

Number Of Ingredients 2



Cashew Milk and Cashew Flour image

Steps:

  • To make the milk: In a high-speed blender, combine the cashews and water and blend until creamy. Line a large sieve with a double thickness of cheesecloth and place over a bowl. Pour the cashew mixture into the sieve and let drain, then grab the corners of the cheesecloth, hold together securely, and squeeze the cheesecloth to extract all of the milk. Reserve the pulp in the sieve for making the flour. Transfer the milk to a covered container and refrigerate for up to 3 days.
  • To make the flour: Using an offset spatula, spread the pulp on a nonstick drying sheet on a dehydrator shelf. Dehydrate at 105°F for 24 hours, or until completely dry. Transfer the dehydrated pulp to a food processor and grind to a silky flour. Store in an airtight container in the refrigerator for up to 3 days.

3 cups raw cashews, soaked for 10 to 12 hours in filtered water, rinsed and drained
6 cups filtered water

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10 NUTRITION AND HEALTH BENEFITS OF CASHEW MILK

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  • Loaded With Nutrients. Cashew milk contains healthy fats, protein, and a variety of vitamins and minerals. Most of the fat in this highly nutritious beverage comes from unsaturated fatty acids that boost heart health and offer other benefits (1, 2).
  • May Boost Heart Health. Studies have linked cashew milk to a lower risk of heart disease. This plant-based drink is rich in polyunsaturated and monounsaturated fatty acids.
  • Good for Eye Health. Cashews are rich in the antioxidants lutein and zeaxanthin (9). These compounds may prevent cellular damage to your eyes caused by unstable molecules called free radicals (10).
  • May Aid Blood Clotting. Cashew milk is rich in vitamin K, which is vital for blood clotting (14, 15, 16). Not getting enough vitamin K can result in excessive bleeding.
  • May Improve Blood Sugar Control. Drinking cashew milk may help with blood sugar control — especially in people with diabetes. Cashews contain compounds that may promote proper blood sugar control in your body.
  • Good for Your Skin. Cashews are loaded with copper (3). Therefore, milk derived from these nuts — especially the homemade kind — is rich in this mineral as well.
  • May Have Anticancer Effects. Test-tube studies suggest that compounds in cashew milk may prevent the development of certain cancer cells. Cashews are particularly high in anacardic acid, a compound that may fight free radicals that are thought to play a role in cancer development (23, 24, 25).
  • Boosts Immune Health. Cashews and milk derived from them are loaded with antioxidants and zinc (3). This may help boost immunity. Studies show that nuts may decrease the inflammatory response in your body and improve immunity, likely because they’re an excellent source of antioxidants and other compounds that fight inflammation and disease (28, 29, 30).
  • May Improve Iron-Deficiency Anemia. When your body doesn’t get enough iron, it can’t produce adequate amounts of the protein hemoglobin that helps red blood cells carry oxygen.
  • Easily Added to Your Diet. Cashew milk is a versatile and healthy addition to your diet. Since it’s free of lactose, it’s suitable for those who avoid dairy.
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  • Soak the cashews in water for 4 hours or overnight. Drain the cashews and rinse until the water runs clear.
  • Combine all ingredients in a high-powered blender and puree until very smooth, starting at the lowest setting and moving up quickly to the highest.
  • Feel free to drink and store the cashew milk in the refrigerator at this point. However, there may be sediment at the bottom of your milk container.
  • For a completely smooth milk, strain the concoction through a nut milk bag. Place the nut milk bag over a bowl or jar and pour in the milk. Allow it to drain briefly. Then squeeze the nut milk bag from the top down to speed up the process.
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