CASHEW MILK RECIPE ARK HOW TO
Here are a few ideas of how to use cashew milk that will hopefully get you excited about making it.
CASHEW MILK RECIPE ARK FULL
Not only is is cashew milk a great non-dairy alternative, but it is full of health benefits with nutrients like magnesium, phosphorus, iron, potassium and zinc. YES! Drink it just how it is or add some flavor or sweetener to make it a special treat.
See? I told you it was really easy! It can get a little complicated when you start talking about how thick to make it and what to add to it, but the basic recipe is so easy. Blend for a few minutes until it's nice and creamy. Just use common sense in terms of serving size and sauce-to-noodles ratios! 🙂Īlso, this recipe is sort of a comforting, neutral starting point for those of us who need tons of flavor in everything – so add whatever herbs or flavors you want to the sauce if you want to give it more of a punch.Soak raw cashews for up to 8 hours then drain and rinse them.Īdd them to a high-speed blender along with some water. Keep in mind that they will cook down a bit and one large sweet potato can be sometimes twice as big as a small sweet potato.
The biggest thing that affects how many servings you’ll get in this recipe is the size of the sweet potatoes.
I left the amounts that way because it seemed silly to make the sauce with only about 1/2 cup of cashews – it wouldn’t even really be enough to get going around in the blender, and I promise you’ll be able to find ways to use the remaining sauce. This recipe makes MORE than enough sauce – enough for at least 6 or 8 servings, if not more. That being said, if you do have a spiralizer, those big, sturdy, fat sweet potatoes make the perfect little swoodles and they are pretty much the cutest thing ever, not to mention tasty and nutritious.ĭid I mention the cutest thing ever? I played with them like little vegetable slinkies for at least ten minutes. File under advice from your Lazy Girl Friend. You COULD make your sweet potato noodles by hand or with a peeler or something, but, I mean, why, really? If that’s your story right now, I’d say just skip the vegetables-as-noodles thing (too much work, friend) and go for either regular noodles or sweet potatoes chopped into easy, quick little pieces and roasted to perfection. I see you, and I get you, and I’ll be back for you.) (But seriously, more to come on the topic of spiralizers in a week or two if you’re the kind of person who needs major convincing. It’s $30 and it has a 4.5 ⭐️ rating from more than 6,000 reviews on Amazon. Annnnnd I just basically gave away my whole spiralizer post to you right there in one sentence. I made my sweet potato noodles with the Paderno spiralizer. How To Make Our Creamy Spinach Sweet Potato Noodles: So let’s break this down into a less weird and scary // more awesome and healthy and delicious sort of situation. I wanted to try them and see which ones were best, and why they were awesome, and become a super healthy person with a few swirls of a spiralizer handle, and eventually talk about it in a post. In these last few weeks, I’ve just been a leeeetle too “busy” to get my act together and actually write about the spiralizers, but ironically, the thing that is keeping me busy is feeding my face bowls and bowls and bowls of spiralized sweet potato noodles covered in cashew sauce. But I am a person who likes to try new things and sometimes I get lazy about cooking meat, so a few months ago I bought three different spiralizers – those crazy machines that make vegetables into noodles. In terms of actual real life serious commitments, I’m not a vegan or a vegetarian.
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