Carob Butter Cashew Milk

July 29, 2002

1/3 cup organic raw cashew nuts

1 Tbsp. fortified flaxseeds

1 tsp. lecithin granules

1 Tbsp. carob powder

3/4 Tbsp. creamy peanut butter

2 Tbsp. honey - or alternative

1 tsp. vanilla extract

3 1/4 cup almost-boiling water

Preparing Nut and Seed Milks in Four Easy Steps:

1. In a one- to two-quart saucepan, heat approximately four cups of pour

water to desired temperature. Turn stove off and allow to sit while you

prepare the other ingredients.

2. Select and gather refrigerated fresh nuts and flaxseed. Place

approximately one fourth to one third cup of nuts in the grinder. Cover to

activate grinding blades. Press and release a few times to grind the

seed/nut mix, which should resemble a fine powder within about fifteen to

twenty seconds. Transfer the ground mixture to a blender. Add flaxseed to

grinder and repeat process. Transfer to your blender.

3. To your blender add lecithin granules, fortifiers, a sweetener of your

choice, flavoring extract, and any fresh or reconstituted fruit. Then add

one half to three-fourths cup of the warm or hot water (from your stovetop)

and blend on medium speed to a smooth, puddinglike puree. Add the remaining

water suggested in the recipe and reblend on high speed until creamy.

Use approximately three cups water per recipe for extra creamy nutmilks, and

use as much as one half to three fourths cup more for a thinner version.

Amounts are suggested in the recipes; you may choose to vary them, as well

as the water (or juice) temperature.

4. Pour the contents of the blender through a fine mesh strainer into a

bowl or pitcher. Use a spoon to stir the milk while you pour, since it will

be slightly too rich to flow through the strainer without a bit of mashing.

Serve immediately or bottle and refrigerate for up to 72 hours.

Food fibers strained from drinks may be used in baked goods recipes.

Source: Not Milks. . .Nut Milks! by Candia Lea Cole

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