A source of plant-based protein and healthy fats, this cashew milk has a creamy texture and delicate flavor. It is perfect for vegans and those monitoring their blood sugar levels.
Water, Cashew milk (unsweetened), Erythritol, Cooking salt
Cooking: 5 min. Blend with a blender: 2 min. Chill in the refrigerator: 1 h.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Rinse the cashews (150 g), transfer them to a blender, and cover with water (1 l). Add salt (2 g) and erythritol (7-10 g), then blend for 1-2 minutes until smooth.
Pour the milk into a clean bottle or jar and chill for at least 1 hour. Store in the refrigerator for up to 72 hours. Shake the drink before serving.
Cashews contain more carbohydrates than many other nuts, so use this milk in moderation. A convenient portion for a keto diet is about 100-150 ml.
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