This recipe makes 6 cups
Directions:
- Soak the cashews overnight OR boil them for about 20 minutes
- Drain the cashews and add them to a high-power blender
- Blend until smooth
- Strain the blended mixture through a fine mesh bag
- Add parchment paper to your trays
- Pour the milk into your trays
- Pre Freeze when possible
- Freeze dry (my cycle time was 29 hours)
- 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.