Ingredients Squash Noodles
1 zucchini
Preparation Squash Noodles
Process summer squash or zucchini through a spiral slicer under thick noodle setting to create long noodles; toss with a bit of salt, and let sit for 30-45 minutes while you prepare the remaining recipe.
NOTE. A few have recommended kelp noodles. These have a shelf life of 6 months non-refrigerated. Caution with PLD.
Ingredients Cheese Sauce
1 ¾ C cashews, soaked 2 hours
2 Tbsp lemon juice
2 Tbsp water, more as needed
½ C olive oil
1 tsp Himalayan salt
¼ medium shallot
Pinch turmeric or grate fresh
½ clove garlic
1 tsp black pepper
Preparation Cheese Sauce
Blend all ingredients (except noodles) in a high speed blender until completely smooth.
Ingredients Mac & Cheese
Squash noodles above
1 recipe Cashew Cheese Sauce above
Finely chopped walnuts (optional)
Himalayan salt for seasoning
Few grinds of pepper mill
Preparation Mac & Cheese
Toss blended cashew cheese sauce to lightly coat noodles. Top with chopped walnuts, a few sprigs of herbs, season and serve.
Posted 11 years, 4 months ago at 5:37 pm. Add a comment
Ingredients
2 C raw soaked almonds
Preparation
2 cups of raw almonds soaked 10 – 12 hours in 3 cups of mineral, filtered, or tap water allowed to sit overnight to dissipate any residual chlorine.
Pour 3 cups of water over 2 cups of raw almonds soaking overnight to rid of phytic acid. Rinse the almonds under running water in a sieve. Place these pre-soaked almonds with 3 cups of fresh water in a high speed blend [like a vita mixer]. Blend until it resembles a thick cream. Line a large sieve or colander with a double thickness cheesecloth or unbleached muslin, single thickness. Place this over a wide bowl and allow it to drain. Grab the corners of the cloth; hold together securely and squeeze to extract all of the almond milk, much like squeezing a tea bag. The remaining pulp can be used in raw candies, cookies or as a filler to give desserts a cookie like consistency. Transfer the almond milk to a container and refrigerate up to 3 days.
This makes a delicious almond milk. The almond milk will keep refrigerated for 3 days. If you wish to use a machine to make a grain, seed, or nut milks, the soy milk maker machine heats the grain beverage milk product slightly. It requires overnight pre-soaking of the nuts, grains or almonds. One can produce fresh almond milk for a fraction of the cost of commercial varieties and the taste is far superior. Use the left over almond pulp for cooking, baking, or even as a luxurious facial or body scrub. Hard nuts, like almonds, are better when soaked for approximately 4 hours and rinsed; this makes the milk easier to digest. You can use both blanched and un-blanched almonds along with almond pieces, slivered almonds or even mix and match with your other favorite nuts. Un-blanched almonds produce a darker, nuttier milk, whereas blanched almonds produce a whiter, creamier milk. The total amount of almonds used is approximately 1 cup; this will fill the filter cup about 2/3 full. Some people prefer unheated almond milk. Automatic soy milk Maker is a machine useful for making almond, barley, or rice milk. It gives you the choice – simply push the start button to produce cooked milk, or use the motor button to grind the nuts, producing an unheated almond milk.
BlenTec blender (high speed blender) has another recipe for almond milk. Soak the almonds overnight. Here is a youtube video.
Ingredients
1 C almonds soaked
Preparation
After soaking 1 cup of almonds overnight, strain and rinse the almonds. Add 4 cups of water and 1 tsp tupelo honey. Blend on high whole fruit. Press blend again until mixture is totally smooth. No need to strain this almond milk recipe.
A few more almond milk recipes:
almond cheese
almond yogurt
almond dill cheese
Posted 11 years, 4 months ago at 5:03 pm. Add a comment
