Cashew Milk & Crackers

Good morning, friends! After a wonderful long weekend of pure relaxation, it’s oh so nice to get back into the swing of things by trying out and creating new recipes that are filled to the brim with oh so good nutrients!

Cashew Milk & Crackers

Cashew Milk & Crackers

I had never had much experience making nut-milk until I was introduced to Ellie’s Best. I had tried nut milk that was store-bought, even some that were made “in-house” at restaurants, but I honestly didn’t give much thought to making it myself. I thought it sounded like a time-consuming practice, that might not be all so great… and OH MY GOODNESS… was I ever wrong!

Cashew Milk & Crackers

Cashew Milk & Crackers

Making nut-milk has completely changed my life. I now use nut-milk in literally everything – coffee, baking, cooking, smoothies, cereal! And the best part is? I got to make it! Using an Ellie’s Best Nut Milk Bag makes the whole process extremely easy!

Cashew Milk & Crackers

Cashew Milk & Crackers

So, today I am SO excited to share with you a simple, easy, fun recipe for Cashew Milk & Cashew Crackers!

Cashew Milk & Crackers

Cashew Milk & Crackers

Cashew Milk:

  1. Soak 1 cup of Raw Cashews overnight (for at least 8-12 hours)
  2. Rinse the Raw Cashews, and place in a blender
  3. Add 4 cups of filtered water to the blender.
  4. Blend on high speed for 3-5 minutes (or until SUPER frothy 😉 )
  5. Get a large measuring cup or bowl (one that can hold greater than 4 cups) and place an Ellie’s Best Nut Milk Bag INSIDE OUT, in it! (Why inside out? Because it makes it easier to clean as the nut pulp doesn’t get stuck in all the corners quite so much! )
  6. Pour the nut milk from the blender through the bag, you will have to give the pulp a good squeeze!
  7. After all the pulp has been dried out, and all the milk is squeezed pour milk back into the blender.
  8. At this point, I like to add a little bit of flavor to my nut milk – cinnamon (1/2 tsp) or maple syrup (1 Tbsp) or cacao (1 tsp)! And then bend it back up again for 2 minutes.
  9. Store in air tight, glass containers for up to 2 weeks – I use jars 🙂
  10.  Make sure to store the pulp so you can make crackers (see below!)

Cashew Crackers:

  1. Allow the pulp from your nut milk to dry for 1 day
  2. Preheat oven to 325 F
  3. In a bowl mix the cashew pulp with 1 egg white, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp oregano and 1/4 tsp cracked black pepper
  4. Roll out dough onto cookie sheet or parchment paper – make sure it is very thin!
  5. Use a pizza cutter to cut your crackers up into squares
  6. Bake in the over for 12-15 minutes, then turn off oven and let the crackers sit for another 30 minutes – this really makes them nice and crispy!
  7. Enjoy!

What recipes have you guys tried using Ellie’s Best Nut Milk Bags?! I will be doing a whole series of recipe posts using these bad boys! So stay tuned for more!

xx

With Love,

Meg

 

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