This takes time. Prepare to start the day before you want to bake.
1 ½ cup whole raw cashews
¼ cup unsweetened almond milk
2 tsps. apple cider vinegar
¼ cup coconut flour
1 tsp baking powder
¼ tsp cream of tartar
½ tsp salt
Soak cashews overnight in enough water to completely cover nuts. When ready to prepare bread, drain and rinse cashews until water runs clear. Preheat oven to 350°F. Line 8×4 inch loaf pan with parchment paper. Separate egg whites from yolks. Place nuts, egg yolks and almond milk in a food processor and process until smooth. Add apple cider vinegar, coconut flour and baking powder and process until smooth. Set aside. In bowl of stand mixer fitted with whisk attachment, add egg whites and cream of tartar. Whisk egg whites until stiff peaks form. Add ¼ egg whites into cashew mixture and mix to combine. Carefully fold in remaining egg whites, working in batches. Do not over mix. Pour mixture into prepared loaf pan. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean.
Recipe from healthysubstitute.com.
Making your own nut milk is an easy way to go without the dairy and control what goes into your milk.
1 cup raw cashews
2 cups water
2 Tbsps. honey or other sweetener of choice
3 tsps. pure vanilla extract
Soak cashews in water overnight in refrigerator. Drain cashews and rinse until water runs clear. Add cashews and water to blender. Start on low setting and increase speed until cashews are totally pulverized. This could take several minutes depending on the speed and power of your blender. Blend in honey and vanilla extract. Taste and adjust as desired. I like the milk creamy and prefer less water. Feel free to add more water if you prefer it thinner. If your blender can’t totally break down cashews, strain milk through a fine mesh strainer or cheese cloth. Store milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Honey Roasted Cashews
4-5 cups whole raw cashews
3 Tbsps. honey
1 Tbsp. unsalted sweet cream butter
¼ cup granulated sugar
salt to taste
Preheat oven to 350°F. Line baking sheet with parchment paper or tin foil for easier cleanup. In small microwaveable bowl, combine honey and butter. Microwave until butter is melted. In medium bowl, combine cashews and honey mixture. Toss to coat evenly. Spread onto prepared cookie sheet. Bake for 5 minutes. Remove from oven, toss, and place back in oven for 3-5 more minutes. Watch closely to avoid burning. (When cashews hit their browning point, they change quickly.) Remove from oven. Let stand for no longer than 1-2 minutes (if you wait too long the sugar may not stick as well). With spatula, push nuts together into pile. Sprinkle granulated sugar over nuts and toss to coat. Add salt to taste, if desired.
2 cups cashews
1 ¼ cup water or broth
1-2 cloves garlic
½ tsp. salt
Place cashews in bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly. Place soaked cashews in bowl of food processor or blender with water, garlic, and salt. Puree until very, very smooth. Thin with more water to desired consistency. Store in fridge for 3-4 days or freeze.
Note: This sauce works so well with many flavors. Add pesto and use it on pasta or chicken. Add chipotle or other peppers and use it in Tex-Mex dishes. Add cilantro and lime and use it for fish tacos. Feel free to add flavors or just use it as is! It is super easy to make and just as easy to customize!
Recipe from pinchofyum.com.