Cashew Milk Nut Pulp Spread
- Isabel S.
- Jun 2, 2017
- 2 min read
I'm majorly into making my own nut milk lately. I'm not dairy free (I love cheese), but I don't really like cow milk and I feel better when I use nondairy milk. My problem always was that I never like store bought nut milk. I think it's bland and it's packed with nasty fillers and chemicals. So, I've been left with tons of pulp from making my own milk.
I've baked with it and tried to make crackers (can't quite get crackers down for some reason).
I wanted something that was super quick and easy with this batch of cashew milk pulp. Cashews are super fatty and break down easily so I thought it would be the perfect pulp to blend again and make a spread with. I don't think you could do this with any other nut after making milk because the other nuts are denser and all the fatty juices go into the milk. This could be called cashew butter, but that would be a stretch. It doesn't have the "oily" texture that nut butters have, so we'll call it a spread! It's so yummy on toast and I'll be topping my oats and smoothy bowls with it as well! Added, cinnamon, local honey and chia seeds add awesome benefits that will give your breakfast or snack a boost in nutrition! This recipe is pretty rough as far as amounts of ingredients because everyones taste buds are different. Follow the basics but taste yours and add more or less ingredients based on you preference! Also, I added 3 dates to my cashew milk so my pulp was already a little sweet. If you don't do this, you will need extra honey.
Ingredients
About 2 cups of cashew pulp
1 TBSP local and/or raw honey
1-2 tsp chia seeds
1/2 tsp cinnamon
Pinch of pink sea salt
Directions
Put everything into your trusty food processor and blend it on high.
A ball will form eventually. When this happens taste, add more of what's needed and break up the ball.
Mix again on high.
Continue this process until it's the taste and consistency you like.
Refrigerate in an air tight container for about a week.
That's it! Enjoy!
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