Saturday, September 22, 2018

Coconut Cashew Milk

I've made vegan milks several times. For cookie recipes (when I use milk) I like to make an oat cashew milk. For latte purposes, that oat milk just didn't do the trick. There are links to other coconut milk recipes here - that post contains the links to the recipes that started me down the coconut milk path. One may also give you ideas for how to do this when you don't have a Vita-Mix.

Equipment needed:
Vita-Mix with the Liquid Container, 1 cup Measuring Cup, Spoon

1 cup Coconut Shreds
1/2 cup(ish) raw, unsalted Cashews
4 pitted Dates
6 cups Water

Put all of the ingredients in the blender. Work up to high and leave it there for 3 minutes. Put the blender in the refrigerator overnight.

In the morning (or several hours later), there will be a layer of fat at the top. Skim this off. I put it in a smaller container to save for trying to make butter. For one pass at making milk, it isn't much, but if I start making this regularly, I will build up a collection. I may need to freeze it in the meantime. This also may come in handy for making ice cream.

Sunday, September 16, 2018

Cashew Cream Sauce - Updated

This recipe is best if you have a mega-blender or a food processor. It can probably be done in a regular blender though you may get a more chunky sauce.

I’ve made several versions and posted some here. Today’s is my favorite, by far. Ingredient list first and then I’ll walk through the order that may be easiest.


Juice of 1 Lemon
1 Zucchini - peeled and chopped
1-2 Carrots - peeled and chopped - yellow preferred but not required
1/3 medium yellow Onion
3-4 cloves Garlic
3 oz raw, unsalted Cashews
3/4 cup Nutritional Yeast
Salt & Black Pepper to taste (1/4 tsp @ as a suggestion)
Water as needed

If you’re using a regular blender, soak the cashews in water overnight so they soften for easier blending. Drain before adding them to the recipe. If your carrots are on the small side, then use two. Yellow carrots are preferred simply due to the effect on the final color of the sauce.

Put the lemon juice in first, then add the zucchini. If you notice lemon seeds have jumped into your blender, try to fish them out before adding the zucchini. Blend on low so the zucchini won’t hop away from the blades. It doesn’t have to be blended completely yet. Add a little water to help - probably less than 1/8 cup. 

Add the carrots, blend a little more, but this time work up to high briefly. Add the onion and garlic, salt and pepper. Blend all of this on high until it’s smooth. It should be fairly thin.

Add the cashews and the nutritional yeast. Work up to high slowly when blending so the yeast gets pulled into the mixture instead of decorating the inside of the lid. Blend on high until smooth.

At any point that it seems this will not blend nicely, try a tamper or add a little water.

If it’s too thin at the end, add more cashews and/or nutritional yeast. If it’s too thick, add more water or lemon juice.

Sunday, September 9, 2018

Brownies - Part 3

Equipment needed: One medium to large Bowl, One 1 cup measuring cup, One 1 tbl measuring Spoon, One Spoon, One rectangular oven-safe Glass Dish, Oven

Pre-heat oven to 325 degrees

2 cups Coconut shreds
2 cups gluten-free Rolled Oats
8 tbl Chocolate powder
2 cups Applesauce (or flavored applesauce)
1 pkg Mini-Chocolate chips

Smidge of Oil (for coating the baking dish)

Put the first three dry ingredients in the bowl and stir together. Make sure the chocolate powder has evenly coated the coconut and oats. Add the applesauce and stir until that is evenly coating the coconut and oats. Stir in the chocolate chips. This will be a somewhat loose mixture.

I used a 2 L (2.2 qt) rectangular pyrex dish. I think a 2 qt dish is fine too.

Lightly coat the dish with oil.

Scrape the mixture into the baking dish and tamp it down firmly, making it as uniform as possible.

The subtotal bake time is ~1 hour and 15 minutes. Rotate 90 degrees every 15-20 minutes for a more even bake. Then there’s another 15-20 minutes of allowing it to stay in the oven with the oven off.

The original recipe had a mixture of coconut shreds and almond flour though it was mostly coconut shreds. Since then I made this with all coconut shreds and the texture was better after it was refrigerated. I like this texture even more whether it’s hot or cold. The oats are the glue holding it into a really nice shape.

For today’s brownies, I had a small jar of seedless raspberry jam that I added to the applesauce for flavoring. There was sugar in the jam, so it’s more than I usually add to the brownies.

I slice the brownies into pieces while it’s still hot. If I put the glass oven dish in the fridge, I may need to slice them again as the melted chocolate seals back together when cool. Still seems to be easier than trying to slice when cool.