Source: Food52 Vegan by Gena Hamshaw — This book, the first vegan cookbook I’ve owned, somehow makes vegan cooking feel familiar/accessible. It’s filled with bright, simple, and healthy recipes — I’m loving it. I have used this method for nut milk with almonds and cashews, but I prefer using cashews because with cashews, you don’t have to strain the mixture through cheesecloth. One cup of raw cashews produces about 6 cups of milk, whereas 1 cup of almonds produces 3 cups of milk. Cashew milk is creamy and delicious, and I can’t get enough of it. You can also use steel cut oats, which only have to soak for an hour. The chia pudding recipe in the book calls for bananas and cinnamon, so feel free to add those to taste — purée the bananas with the cashew milk if you choose to add them. Below is a half recipe.
for the cashew milk:
- 1 cup (5 oz |120 g) cashews, soaked in water for 8 to 12 hours and drained
- ¼ cup (60 ml) maple syrup or 4 pitted medjool dates
- 1 teaspoon vanilla extract
- small pinch salt
- 4 cups (950 ml) water
for the chia puddings:
- 1½ cups homemade cashew milk
- 1½ tablespoons maple syrup, plus more to taste
- 1 teaspoon vanilla
- pinch salt
- 6 tablespoons chia seeds
- Put cashews in blender or food processor and purée until fine, scraping down the sides. Add the syrup, vanilla and water and purée until smooth, scraping down the sides again if necessary.
- Transfer to storage jars and chill. Use within 2 or 3 days. Shake before using.
- To make the puddings: Put the chia seeds in a medium bowl. Pour the cashew milk, maple syrup, and vanilla overtop. Add a pinch of salt. Let sit for 5 minutes. Give it a stir. Let sit for 10 minutes. Give it another stir. At this point, the chia seeds should be getting plump and the mixture should start to resemble a loose tapioca pudding.
- Cover and refrigerate for 8 hours. Before serving, check the consistency. Add more milk to achieve the desired consistency. Taste. Add more maple syrup if necessary.
- Prep Time: 10 minutes