Uploaded on Mar 10, 2010
Chef and author Bryant Terry shows how easy it is to transform whole cashews or almonds into delicious milk, lactose not included! Just soak overnight, blend with some water and sweetener, and then strain the mixture through cheesecloth.
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If you're lactose intolerant or you just need a great non-dairy alternative to milk, nut milks are the best way to go. I find that cashews and almonds make the best nut milks. Stay away from peanuts, not too tasty. Take about one and a half cup of nuts. Soak them overnight in water to plump them up. The next day, drain the almonds. Add them to an upright blender with about three and a half cups of water, a pinch of salt, three pitted dates for sweetener, and about one teaspoon of vanilla extract. Pulse them until they're creamy and then pour the mixture into cheese cloth, squeezing the nut mixture to extract all the milk into a bowl. Now, because it doesn't have a lot of additives and preservatives, it'll only keep for about four to five days in the refrigerator but Iím sure you'll drink it in the first day.
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