This recipe makes 6 cups
Directions:
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Soak the cashews overnight OR boil them for about 20 minutes
2. Drain the cashews and add them to a high-power blender
3. Blend until smooth
4. Strain the blended mixture through a net mesh bag
5. Add parchment paper to your trays
6. Pour the milk into your trays
7. Pre Freeze when possible
8. Freeze dry (my cycle time was 29 hours)
9. Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 1 cup of cold water to 1 cup of feeze dried milk. Stir or shake in a jar. Enjoy
Notes:
You will get a smoother consistency with a high-powered blender like a Vitamix. When blending the nuts and water, add a splash of vanilla for flavor or a couple of dates for sweetness. Save the leftover almond pulp and add it to smoothies, granola, or make a flour.
Nutritional Value Per 1 cup serving
Calories: 237 Protein: 7 g Fat: 18 g Carbohydrates: 12 g Sugar: 2 g Fiber: 1 g
Comments (2)
Regarding the almond waste You can make almond flour from the stained almond fiber by dehydrating it and then running it through the Vitamix or food processor. I haven’t tried freeze drying the fiber instead of dehydrating it but I bet that would work too. Let me know if anyone has tried it
Bonjour Brian,
When I do my cashew milk, I always put 4 cups of water for 1 cups of cashew. You put 2 cups of cashews; is it to have a milk more creamier? Thank’s
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Freeze Drying Cookbook replied:
We do like it creamier for smoothies but often times we end up adding more water to it as we use it.