Cookbook

47
Cashew Milk
1 Prep 15 minutes plus 8 hours to soak
2 Makes 1L
310g (2 cups) raw cashews
1L chilled filtered water
1. Place cashews in a large glass or ceramic bowl. Cover with cold
water and seal with plastic food wrap. Place into the fridge for
8 hours, or overnight, to soak.
2. Drain cashews and rinse with cold water. Place cashews and
filtered water into blender jug and secure lid.
4 MILL 2 minutes.
3. Place a nut milk bag (or line a sieve with a large piece of
muslin) over a large clean jug and pour nut mixture into bag.
Close bag and squeeze the pulp in the bag to extract as much
milk as you can. Remove bag and discard pulp.
4. Storage: transfer to a clean, airtight container. Store in the
fridge for up to 3 days.
Tip: sweeten the cashew milk to taste with agave syrup or
honey. To make cashew cream, only add 500mls chilled
filtered water. Nut milk bags can be bought from health food
stores. Muslin can be bought from fabric or kitchen supply
stores.
Soy Bean Milk
1 Prep 15 minutes plus 8 hours to soak / Cook 15 minutes
2 Makes 700ml
160g (¾ cup) organic dried soy beans
1L chilled purified water
1. Place soybeans in a glass or ceramic bowl. Cover with cold
water and seal with plastic food wrap. Place in the fridge and
for 8 – 10 hours, or overnight, to soak. Drain soybeans and rinse
with cold water. Discard any discoloured beans.
2. Place 1 cup of the soaked soy beans and half the purified water
into blender jug and secure lid.
4 MILL 2 minutes.
3. Place a nut milk bag (or line a sieve with a large piece of
muslin) over a large clean jug. Pour soybean mixture into
the bag. Close bag and gently squeeze the pulp to extract
out as much liquid as you can. Discard pulp. Repeat with the
remaining soaked soy beans and purified water.
4. Place soybean milk into a medium saucepan over a medium
heat. Bring to a gentle boil, reduce heat to low and simmer for
10 – 15 minutes, skimming away any foam from the surface.
Remove from heat. Allow to cool and refrigerate for 2 hours or
until well chilled.
Storage: transfer to a clean, airtight container and store in the
fridge for up to 3 days.
Tip: sweeten the soy milk to taste with agave syrup or honey.
Nut milk bags can be bought from health food stores. Muslin
can be bought from fabric or kitchen supply stores.