Not all of these ingredients are for this elixir - I've got the fixings for Chocolate/Vanilla Almond Milk laid out too... |
And since I had some left over, and I've heard this stuff is good hot (though I didn't believe that the nut milk wouldn't separate), I gave it a go with some pepper:
Amazingly cashew milk doesn't appear to lose its integrity in any way, when heated. I didn't boil it, just brought to a hot simmer.
This is a very unusual beverage, to be sure. It's creamy and vaguely savoury, even as it's sweet. I can't describe it, except to say that it's delicious - in an entirely different way than chocolate nut milk is.
So whatcha think? Does it creep you out? Do you intend to give it a go? Let's talk!
that sounds really good!
ReplyDeleteI'm not really big on cashews and suspect that might too much cashew at once for me - do you think this mix would be similarly tasty with almond or walnut milk?
It would totally work but you'd need to strain the mixture after with nut bag. So I'd use more turmeric as some of it will be lost to the pulp. BTW, I'm not big on cashews either but they don't taste like cashews once you blend them up, so I'd suggest giving a small batch a go. So much easier, and creamier, than almond milk.
Deleteif they don't taste like cashews I may just do that then, thanks!
Deleteit looks like creme brulee in a glass, so, yeah, GIMMIE.
ReplyDeleteIt does look like creme brulee - and it's very creamy. But I'm not going to lie, creme brulee is slightly more delicious. :-)
DeleteIt looks great to me. I almost never bring cashews into the house because my son is allergic, but I could make this for my other son, who is vegan and needs protein.
ReplyDeleteIs that black pepper on the warm version?
It is black pepper - just to give it an extra kick and some warmth!
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