In our quest for better health, Sinead and I are going through some food tests. This week, we are excluding dairy completely, so I had to look for some alternatives without relying too much on soy products. So, I made Almond milk and Cashew cheese today.
These are the nuts, happily soaking away.
Straining the milk:
I only used 2 and a half cups of the four cups of milk. The milk recipe yielded about 600ml of delicious creamy milk.
Beautifully rich creamy cheese mixture:
I doubled the cheese recipe, and kept half in a container as cream cheese. The other half is setting:
Really looking forward to the end product.