Cashew milk recipe1/8/2023 ![]() Like I said, Malk’s products are purely the best! Ingredients: Organic almonds, Himalayan salt, filtered water. My favorite brand of nut milk- Malk Organics-only uses the good stuff!įor example, check out the ingredients in Malk’s unsweetened almond milk: Food companies do not need to disclose the ingredients of a natural flavor if all of the ingredients, which can be up to 100 in one flavor, fall into the GRAS category.Ĭertain emulsifiers, preservatives, and gums may be safe in small quantities, but my thought is always this: I want to eat real, whole ingredients as much as possible, so why consume synthetic additives when I don’t need to? If you’re gonna get nut milk at the store, buy Malk!įlashing back to the first sentence of this post, notice I said most alternative milks contain unnatural crap. An estimated 3,000 chemical food additives are in this category, yet this does not mean that these chemicals have been widely studied and approved by the FDA. Many of the chemicals that make up natural flavors fall under a category called ‘generally recognized as safe,’ or GRAS. The Washington Post published a great article expanding on this idea: “Natural flavors” may sound harmless, but the term is really a catch-all for a slew of unregulated chemicals. The jury is still out on carrageenan, so why be a guinea pig? Because of the acknowledged carcinogenic properties of degraded carrageenan in animal models and the cancer-promoting effects of undegraded carrageenan in experimental models, the widespread use of carrageenan in the Western diet should be reconsidered. Food and Drug Administration considered restricting dietary carrageenan to an average molecular weight > 100,000, this resolution did not prevail, and no subsequent regulation has restricted use. xposure to undegraded as well as to degraded carrageenan was associated with the occurrence of intestinal ulcerations and neoplasms. Here’s some illuminating information about carrageenan from a 2001 research review:Īlthough the International Agency for Research on Cancer in 1982 identified sufficient evidence for the carcinogenicity of degraded carrageenan in animals to regard it as posing a carcinogenic risk to humans, carrageenan is still used widely as a thickener, stabilizer, and texturizer in a variety of processed foods prevalent in the Western diet. Most non-dairy milks contain carrageenan, emulsifiers, preservatives, “natural flavors,” added sugar, and/or gums. The ingredients in most store-bought nut milks stink. Now, I either buy one brand (see below) or make my own! I use cashew/almond milk in coffee and green smoothies, but after close examination of the Ingredients Lists of many brands, I was left displeased and scratching my head. Click to find stevia drops, vanilla paste and unsweetened 100% cacao! (affiliate links) And if you prefer Almond Milk, click to check out my recipe.THIS POST MAY CONTAIN AFFILIATE LINKS. If you have always wanted a Blendtec but it wasn’t in the budget, you may wish to consider a Blendtec Total Blender Certified Refurbished. This recipe is for CREAMY cashew milk, if you prefer it thinner, just add a bit more water. Tips and what you will need: How thick your cashew milk is will depend on how much water you add to the blender. The Recipe: Cashew Milk~ Plain, Vanilla and Chocolate Store in the fridge, covered, for up to four days. I prefer paste to extract, but both will work.įresh homemade nut milks don’t contain emulsifiers and preservatives so they require shaking before use. To liven up plain cashew milk you can add your choice of sweetener and a vanilla paste! (affiliate link). You can leave the nut milk plain, sweeten with dates, honey, maple syrup, 3 drops liquid stevia drops (affiliate link), or make a chocolate version by flavoring with cacao powder. (affiliate links) It’s also a healthy creamer substitute in coffee. You have rich creamy cashew milk in two minutes flat! Cashew milk makes a wonderful drink but can also be used as a dairy substitute in recipes, baking, cereal, basically anything you would use milk in. Then you discard the soaking water and place the cashews and fresh filtered water into a blender and blend until smooth. You can soak the cashews for a few hours or overnight in filtered water with a pinch of sea salt. I know, I know…some of you will mention that because cashews are soft soaking is not required, and you would be correct, but I still soak them because this simple process makes nuts easier to digest. Today I will share recipes for plain, vanilla and chocolate cashew milk. ![]() Cashew milk is less expensive to make than almond milk and doesn’t require a nut milk bag for straining, so it’s a teensy bit easier to make too. It’s thick, creamy, versatile and a great dairy substitute. ![]() ![]() If you are a fan of my almond milk, you may just love my cashew milk as well.
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