The milk plant and vegetable cream are a real health mine, we can also prepare it at home with nuts or seeds sbizzarrendoci to use them all in rotation, these are the recipes that I prefer:
You can use any type of nuts or seeds fruit.
- 280 g almonds
- 1000 ml water
How to prepare nuts milk
Put the nuts to soak for 24 hours.
After this time if the fruit is covered with a cuticle it will come off effortlessly.
Rinse very well fruit and blend it with water using the pulse function so as not to raise the temperature.
A colander lined with a cloth that serves as a filter, place the colander in a larger container where it will run off the milk, wring the cloth. The milk is ready.
WHIPPED CREAM VEGETABLE
I learned this from the kitchen raw food recipes that can be of great help to decorate and fill our sweets by replacing the classic whipped cream:
GLAZE OF NUTS
- 225 g cashews
- 125 ml water
- 2 tablespoons agave syrup
- 1 tablespoon vanilla essence
- 1/2 tsp salt
- 3 tablespoons melted coconut oil
How to prepare glaze of nuts
Blend all the ingredients of the glaze, excluding the coconut oil, so as to obtain a smooth cream.
Add the melted coconut oil and mix well.
The pulp of the dried fruit that remains in the cloth is called okara, and can be used to prepare pancakes, meatballs, bread, cakes, biscuits, rice or cereal to thicken cream or as spreadable aromatizzandola. It is preserved in the refrigerator for 3 days, in the freezer for 3 months and can also be dried.
Leave in the refrigerator for 1 hour.
It has a thick consistency, but you can put in a pastry bag to decorate and fill cakes or pies.
FOAMY CREAM OF NUTS AND KERNELS
- 200 g cashews
- 80 g almonds
- 375 ml water
- 160 ml melted coconut oil
- 4 teaspoons lemon juice
- 60 ml agave
- 1 teaspoon vanilla
- 4 teaspoons of soy lecithin
- 1 pinch salt
How to prepare foamy cream
Soak separately for eight hours the almonds and cashews, throw the soaking water.
Prepare the milk whisking almond almonds with water to obtain a whitish liquid that strain in a kitchen towel.
Whisk the almond milk with cashew nuts and other ingredients until a smooth cream.
Ago cool in the refrigerator for 8 hours.
This frothy cream has a softer consistency than the previous recipe of “frosting cashew” like consistency is closer to the classical whipped cream.