Cashew Cream or Cashew Milk
For Cashew Cream
- 200g of Raw Fresh Cashews soaked , rinsed and drained
- 150ml Filtered Water
- Optional 1 Tablespoon Maple Syrup
For Cashew Milk
- 100g of Raw Fresh Cashews soaked rinsed and drained
- 500mls of Filtered Water
This is done in a Thermomix. Place the ingredients of either one in the mixing bowl and mix for 1 minute/ speed 9. Repeat if needed til there is a smooth texture. For the cream use immediately or transfer to asn airtight container and store in the fridge. I believe Cashews should always be stored in the fridge. It can be stored for up to 3-5 days.
For milk once it has been blended for the 1 minute at speed 9 then strain the milk thru 2 layers of muslin clothing into a large bowl then transfer into a sealed glass jar in the fridge. Use as needed again lasting up to 3-5 days.