CASHEW JUICE RECIPE RECIPES

CASHEW MILK NIGHTTIME JUICE RECIPE BY EMILY ALFORD

Cashew Milk Nighttime Juice Recipe by Emily Alford image

There’s nothing like a raw nut “milk” to send you off to dreamland and stave off hunger as you recharge for day two. Read more about Expensive Juice Cleanses You Can DIY Cheaply at Home.

Yield 1

Number Of Ingredients 6

Ingredients

1 cup raw cashews
2 tablespoon agave nectar
2 tablespoon pure vanilla extract
dash of sea salt
½ teaspoon cinnamon
4 cup water (divided)

Steps:

Soak cashews in a bowl of water at least four hours, but preferably overnight. Drain cashews and rinse until water runs clear. Add cashews, along with two cups water, into a blender and pulse until pulverized.
Add remaining ingredients and two more cups water. Pulse in blender approximately two more minutes or until liquefied. Strain away solids and refrigerate.

Nutrition Facts : ServingSize 1 serving, Calories 1451 calories, SugarContent 46 g, FatContent 99 g, CarbohydrateContent 104 g, FiberContent 10 g, ProteinContent 41 g, SaturatedFatContent 18 g, SodiumContent 303 mg

PUT-IT-ON-EVERYTHING CASHEW SAUCE RECIPE | BON APPÉTIT

Put-It-On-Everything Cashew Sauce Recipe | Bon Appétit image

Rich, creamy, AND vegan—meet your new all-purpose condiment. This dairy-free sauce base can be dressed up to suit almost any occasion.

Provided by Lauren Schaefer

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups raw cashews
1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
2 Tbsp. unseasoned rice or distilled white vinegar
1 Tbsp. kosher salt
Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)

Steps:

Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

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