Rating5/5 (from 2 ratings)5
YieldAbout 2 cups
1 cup cashews, soaked (they will then become 1.25 cup for this recipe)
1 cup distilled water (use water from soaking, if not meassuring 1 cup, then add more distilled water)
1. Pour water and soaked cashews in blender and blend for about 5 minutes until thick, creamy and smooth. If you are using a very powerfull blender like the Vitamix, I guess 5 minutes could be to long. My blender is powerful but not as a Vitamix. So, for me it took 5 minutes in my blender.
2. Add Mapple sirup and blend for a few seconds. You could use agave or honey but the taste will change. Cashews have a very unike tast and I find that when this milk cream is sweetened with mapple, it is the best and I get the tast I am looking for.
3. Place in the fridge for at least 2 hours before using, it will get more creamy, considerably creamy.
Note: I find that this kind of creamy milk store the best on glass containers with a lid. Could be stored up to three days in the fridge. You could also freeze then, not in a glass container, and then use it as needed.
Jirizarry's ThoughtsBy jirizarry
This is a very creamy, thick, smooth milk cream. Very sweet too. It is perfect for milky shakes, to be added to cream soups, as a sauce on fruit plates, for making flans, cheesecake, pies, etc. In a recipe called Dulce de Tres leches, I use it in place of condenced milk.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note