– Coconut Milk/Cream: Blend 300g desiccated or shredded coconut 10 sec/speed 9 add between 800-1000g water (depending on whether you want cream or milk) and blend 1 min/speed 9. Strain nut milks through a nut milk bag for best results – you can add the leftover pulp to cakes or raw fudges and bliss balls. You can heat and froth nut milk in the Thermomix for lovely, frothy cappucinos. To make Cashew Milk, (or any nut milk), use 100g nuts to 500g water – either soak nuts overnight then blend up all together, or mill activated or raw nuts 10 sec/speed 9, then add water and blend 1 min/speed 9. Use it straight away for a pouring cream, or refrigerate it for a while for a thickened cream. – Cashew Cream, Cashew Milk, and other nut milks: Cashews make a lovely, quick and easy raw cream for desserts and fruit salads. – Almond & Sunflower Seed Milk: This milk is sweeter and creamier than rice-almond milk, and froths up really well, so it’s perfect for hot chocolate and cappucinos! By making your own, you can save lots of money! If you want to, you can use raw cashews instead of almonds, for a smoother, creamier milk. – Rice-Almond Milk: This is a great, ‘everyday’ dairy free milk recipe – drink it chilled, and use it in baking and tea and coffee. Here’s some of my basic dairy free recipes that you may find helpful… Milk & Cream Substitutes: Cashew Cream What will you use instead of milk, cheese, butter, yoghurt? How will you make white sauce, chocolate mousse, ice cream, custard, cream? Don’t stress – it’not as hard as it seems to replace dairy with delicious, non-dairy substitutes.
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