It doesn’t make sense that making cashew milk is easier than making almond milk, but it is. At least for me. Don’t ask me to explain why, although I’m guessing it’s because cashews don’t have skins. The milk is easier to strain and the resulting pulp much more fine. I also find cashews sweeter than almonds and so I no longer add dates to the mix. I do still add a splash of vanilla extract.
A few days ago I made a double batch of milk:
- Soak two cups of cashews over night
- The following day, drain and rinse
- Blend the cashews with six cups of water and ½ teaspoon of vanilla extract. The vanilla is optional. Depending on the size of your blender you may have to do this in batches.
- Once blended pour the mixture through a nut bag, clean muslin or several layers of cheese cloth into a large bowl
- Squeeze the bag get every drop of creamy milk from the cashews
- Empty the pulp into a separate bowl
For the cookies:
- Add 2 tablespoons of unrefined coconut sugar, ½ teaspoon of vanilla extract, ½ teaspoon of almond extract and a pinch or sea salt to the pulp and mix
- Stir in about ¼ cup of diced candied ginger pieces
- At this point you can add anything else that sounds good: chia seed, pumpkin seed, chopped cashew…maybe even cacao to make coco-cashew pulp cookies!
- Mix well, either by hand or with a food processor
- Form into small balls and flatten slightly
- This should make about 2 dozen bite sized cookies
I’m certain you could bake these at a low temperature in the over, but I used my dehydrator:
- Set dehydrator for 135 degrees
- After two hours flip the cookies
- Dehydrate an additional 2 to 4 hours depending on your preference. I prefer these cookies on the soft and chewy side.
The mellow flavor of the cashew pulp is a perfect balance to the sweet and sharp ginger. Store in the refrigerator.