What's not-hummus? My diet consists primarily of bean-stuff (including chick peas) so new recipes are always a plus.
Are you making cashew milk, or purchasing it? I used to make almond milk, and it was *delicious*. Of course, I probably used three or four times as many almonds as the commercial stuff has in it, so it was pretty rich and creamy. And I used organic almonds, so my home-made stuff was about 10 times as expensive as the commercial stuff, too. That and the amount of effort.... I haven't made it in a while. I don't suppose almonds are LID? I have this idea they aren't.
(Almond milk: Soak almonds overnight in water. Blanch and remove skins - a tedious process. Put in blender, two parts water to one part almonds - I think - not too sure on the proportions. Add just enough sugar and just enough salt so that it tastes 'neutral' or creamy, and not like water with 'stuff' in it. I think 1/2 tsp salt and 1/2 TBS sugar for a quart or so. Blend for many - perhaps 3 or 4 - minutes. Plug your ears while you're waiting. Strain through cheesecloth or other cloth or press in your handy $300 herb tincture press or something. Oven-dry and save the almond powder/residue to use as flour in wheat-free cakes. Enjoy the creamy almond milk: Bliss! Maybe I should make it again.)
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branchandroot
LID foods
Date: 2009-02-20 02:35 am (UTC)Are you making cashew milk, or purchasing it? I used to make almond milk, and it was *delicious*. Of course, I probably used three or four times as many almonds as the commercial stuff has in it, so it was pretty rich and creamy. And I used organic almonds, so my home-made stuff was about 10 times as expensive as the commercial stuff, too. That and the amount of effort.... I haven't made it in a while. I don't suppose almonds are LID? I have this idea they aren't.
(Almond milk: Soak almonds overnight in water. Blanch and remove skins - a tedious process. Put in blender, two parts water to one part almonds - I think - not too sure on the proportions. Add just enough sugar and just enough salt so that it tastes 'neutral' or creamy, and not like water with 'stuff' in it. I think 1/2 tsp salt and 1/2 TBS sugar for a quart or so. Blend for many - perhaps 3 or 4 - minutes. Plug your ears while you're waiting. Strain through cheesecloth or other cloth or press in your handy $300 herb tincture press or something. Oven-dry and save the almond powder/residue to use as flour in wheat-free cakes. Enjoy the creamy almond milk: Bliss! Maybe I should make it again.)