Spices (ginger, cinnamon, clove, cardamom, black pepper).Sweetener (we went for a little maple syrup).Milk (we went dairy-free with coconut and/or cashew ).Black tea (we prefer bagged or loose-leaf, decaf when possible).The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk.Ĭhai is typically made with four components: Since it's made from whole food ingredients, it will only keep for a few weeks.Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. Store leftover cashew cream in an air-tight container (like a mason jar) in the fridge. How should I store leftover cashew cream? It is a kitchen staple that is worth having and (I promise) you'll use it all the time. I highly recommend investing in a blender or food processor. But there's not an alternative if you don't own one of those. If you have a blender, food processor, or immersion blender, any of those will work. There's really no way to make cashew cream without a blender. Can I make cashew cream without a blender? Since you soak the cashews, you are making them much easier to blend. You can use any blender or food processor for this cashew cream. Then just blend with the non-dairy milk as usual. If you're in a pinch, you can speed up the process by actively boiling the cashews.īoil water on the stove, add the cashews, and continue boiling for about 10 minutes. Cashews are typically used because of their neutral flavor, but the other nuts won't be too noticeable, especially if you are using the cream in another recipe.įor a recipe using walnuts go here and for a recipe using almonds go here. You may notice a stronger taste if you use almonds or walnuts. Both nuts blend nicely (though you have to soak the almonds for a little longer to get them soft.) I've created a similar cream with almonds and walnuts. It won't be cashew cream anymore, but the concept still works. Can I use a different nut instead of cashews? Using milk makes the cream just a little bit richer, but water works perfectly well. If you use coconut milk, you might get a slight coconut taste. I've tested this cashew cream recipe with almond milk, cashew milk, oat milk, and soy milk. You can use any non-dairy milk of your choice. Yes! It's also vegan, gluten-free, & oil-free - completely plant-based!
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