This is a very creamy, thick, smooth milk cream. Very sweet too. It is perfect for milky shakes, to be added to cream soups, as a sauce on fruit plates, for making flans, cheesecake, pies, etc. In a recipe called Dulce de Tres leches, I use it in place of condenced milk.
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Ingredients

1 cup cashews, soaked (they will then become 1.25 cup for this recipe)
1 cup distilled water (use water from soaking, if not meassuring 1 cup, then add more distilled water)

Recipe Directions

1. Pour water and soaked cashews in blender and blend for about 5 minutes until thick, creamy and smooth. If you are using a very powerfull blender like the Vitamix, I guess 5 minutes could be to long. My blender is powerful but not as a Vitamix. So, for me it took 5 minutes in my blender.

2. Add Mapple sirup and blend for a few seconds. You could use agave or honey but the taste will change. Cashews have a very unike tast and I find that when this milk cream is sweetened with mapple, it is the best and I get the tast I am looking for.

3. Place in the fridge for at least 2 hours before using, it will get more creamy, considerably creamy.

Note: I find that this kind of creamy milk store the best on glass containers with a lid. Could be stored up to three days in the fridge. You could also freeze then, not in a glass container, and then use it as needed.

Jirizarry's Thoughts

By jirizarry

This is a very creamy, thick, smooth milk cream. Very sweet too. It is perfect for milky shakes, to be added to cream soups, as a sauce on fruit plates, for making flans, cheesecake, pies, etc. In a recipe called Dulce de Tres leches, I use it in place of condenced milk.

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Comments

Top voted

ambergirl

Apr 24, 2010

46 votes
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use a nylon to get the grainy feel out

Fini

Dec 04, 2009

43 votes
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Hmmm, I made some yesterday, but I didn't blend it as much as you said( lol in fact this is the first time I remember coming across this recipe) and as a result it was really grainy. I used a couple of dates and some honey to sweeten it ( i got no clue where to get agave locally). It tasted pretty OK. Maybe if I increase the blending time, it will give it a better texture.

bitt

Jul 16, 2010

42 votes
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I soaked the cashews overnight and did not need to strain it. I am having a little now over some bananas with a pinch of cinnamon. delicious!

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bitt

Jul 16, 2010

42 votes
+
Vote up!
-
Vote down!

I soaked the cashews overnight and did not need to strain it. I am having a little now over some bananas with a pinch of cinnamon. delicious!

Top Voted

ambergirl

Apr 24, 2010

46 votes
+
Vote up!
-
Vote down!

use a nylon to get the grainy feel out

Top Voted

Fini

Dec 04, 2009

43 votes
+
Vote up!
-
Vote down!

Hmmm, I made some yesterday, but I didn't blend it as much as you said( lol in fact this is the first time I remember coming across this recipe) and as a result it was really grainy. I used a couple of dates and some honey to sweeten it ( i got no clue where to get agave locally). It tasted pretty OK. Maybe if I increase the blending time, it will give it a better texture.

Top Voted

Fini

Dec 04, 2009

26 votes
+
Vote up!
-
Vote down!

Hmmm, I made some yesterday, but I didn't blend it as much as you said( lol in fact this is the first time I remember coming across this recipe) and as a result it was really grainy. I used a couple of dates and some honey to sweeten it ( i got no clue where to get agave locally). It tasted pretty OK. Maybe if I increase the blending time, it will give it a better texture.

Mon46

Dec 02, 2009

29 votes
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I just made this tonight. It's amazing. I didn't have maple syrup and used agave instead--it still tasted great.

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