California Farm Fresh Pasteurized Cashew Milk and Butter

Name: How to cook California Farm Fresh Pasteurized Cashew Milk and Butter - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 3 cups of cashew milk
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fresh Pasteurized Cashew Milk and Butter

Cashew milk is creamier than the soy milk I have been making. I looked it up, cashews are 44% fat, soybeans are 18%. Cashews get harvested starting in February, dried a few days, stored in shell till ready to be dehulled and sold, so taste one to see you buy fresh crop, and to make sure it has not been over salted. Here are the recipes to make fresh pasteurized cashew milk and butter. Delicious.

Ingredient

Food ration :

2 people, 3 cups of cashew milk

Cooking time :

10 minutes

1 Cup

raw cashews(150 grams, three cups per pound)

3 cups

cold water

1 pound

fresh cashews

1 teaspoon

coconut oil

1/4 Tsp

seasalt

Cooking instructions

* Step 1

Rinse cup of raw cashews free of salt and impurities, cover with 2 cups of water, boil ten minutes to pasteurize, making sure bacteria and molds are eliminated. One cup of water will have been absorbed by the cashews. Add another cup of water and let cool and soak overnight. Soaked cashews will be double in volume over dry ones.

* Step 2

Grind 1/2 cup soaked cashews with 1/2 cup cooled cashew water in food processor at a time. Makes 3 cups. Fresh and creamy like dairy milk. Stir well before drinking. Enjoy.

* Step 3

Roast cashews on oven baking dish for 7 minutes at 350 degrees. When cool, blend in food processor with seasalt and coconut oil for ten minutes till churned to butter. Done.

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