#CashewMilk

[milkdepot1]

How to Make Rice Milk with Cooked Rice

To make rice milk with cooked rice, you'll need just a few ingredients and a blender. Here’s a simple recipe:

Ingredients:

1 cup of cooked rice (white or brown)

4 cups of water (adjust for desired thickness)

1-2 tablespoons of sweetener (optional, like honey, sugar, or maple syrup)

1 teaspoon of vanilla extract (optional)

A pinch of salt (optional)

Instructions:

Blend the Ingredients:

Place the cooked rice, water, sweetener, vanilla extract, and salt in a blender.

Blend on high until the mixture is smooth and well-combined. This usually takes about 1-2 minutes.

Strain the Mixture:

Pour the blended mixture through a fine mesh strainer, cheesecloth, or nut milk bag into a large bowl or pitcher. This will remove any leftover rice solids and make the milk smooth.

Store and Serve:

Transfer the strained rice milk into a container with a lid.

Store in the refrigerator for up to 4-5 days. Shake well before each use, as it may separate over time.

Tips:

Adjust the sweetness and thickness to your preference by adding more or less water and sweetener.

You can use the leftover rice pulp in baking or add it to smoothies.

Enjoy your homemade rice milk!

[keywordprominence77]

Rice Milk vs. Almond Milk: Which Is Better?

When choosing between rice milk and almond milk, it often depends on individual dietary needs, taste preferences, and nutritional goals. Here's a comparison to help you decide which might be better for you:

Nutritional Content

Rice Milk:

Calories: Rice milk typically has more calories than almond milk, averaging around 120 calories per cup.

Carbohydrates: It's higher in carbohydrates (around 22 grams per cup), making it a good option for those needing an energy boost.

Fat: Rice milk is low in fat, with around 2-3 grams per cup.

Protein: It has very little protein, usually less than 1 gram per cup.

Almond Milk:

Calories: Almond milk is lower in calories, with unsweetened versions having around 30-50 calories per cup.

Carbohydrates: It's low in carbohydrates, with only 1-2 grams per cup, making it a better choice for those on low-carb diets.

Fat: Almond milk contains more fat, usually around 2.5 grams per cup, but it's mostly healthy fats.

Protein: Almond milk has slightly more protein than rice milk, but still only about 1 gram per cup.

Taste and Texture

Rice Milk:

It has a thinner consistency and a slightly sweeter taste due to the natural sugars released during the processing of rice.

Almond Milk:

Almond milk is creamier and has a nuttier flavor, which many people find appealing in smoothies, coffee, and cereals.

Allergen Considerations

Rice Milk:

Rice milk is hypoallergenic, making it a safer option for those with nut allergies, soy allergies, or lactose intolerance.

Almond Milk:

Almond milk is not suitable for those with nut allergies. However, it's a popular choice for people avoiding dairy and soy.

Environmental Impact

Rice Milk:

Rice farming requires a lot of water and contributes to methane emissions, making rice milk less environmentally friendly than almond milk.

Almond Milk:

Although almond farming also requires significant water, especially in drought-prone areas, it generally has a lower environmental impact compared to rice milk due to its lower carbon footprint.

Fortification

Both rice milk and almond milk are often fortified with essential nutrients like calcium, vitamin D, and vitamin B12. This fortification makes them more comparable to dairy milk in terms of nutritional value, especially for those relying on plant-based milk for these nutrients.

Conclusion

Best for Taste and Texture: Almond milk, with its creamy texture and nutty flavor.

Best for Low Calories and Carbs: Almond milk, particularly unsweetened versions.

Best for Energy Boost: Rice milk, due to its higher carbohydrate content.

Best for Allergies: Rice milk, as it's hypoallergenic and suitable for those with nut allergies.

Best for Environment: Almond milk generally has a lower environmental impact.

Your choice between rice milk and almond milk should be guided by your dietary preferences, nutritional needs, and environmental concerns.

[otaviogilbert]

Cashew Craze Quick & Easy Cashew Milk

Indulge in Creamy Goodness with Cashew Craze! 🥛✨ Learn How to Make Quick & Easy Cashew Milk in Minutes. Perfect for Your Dairy-Free Delights!

[instanomss]

🥛🌿 Have your heard about the Nutr machine? t's fast, convenient way to make fresh plant-based milk! Making plant milk at home is healthier, more affordable and sustainable? 🤗Use Code INSTANOMSS10 glnk.io/8580/instanomss 🌿 I've been using mine daily to make fresh almond and cashew milk! You can even make vegan ricotta with the nut milk too! — — #madewithnutr #plantbasedmilk #nutmilk #instanomss #vegan @nutrmachine #素食 #vegandinner #f52grams #vegandinnerideas #veganfoodblog #wholefoodplantbased #veganprotein #veganproteins #veganrecipeshare #plantbasedprotein #milkalternative #cashewmilk #easyrecipes #kitchenappliances #vancouver (at Vancouver, British Columbia) https://www.instagram.com/p/Cme3Yq9voHl/?igshid=NGJjMDIxMWI=

[americankitchen]

Chefwave Milkmade Dairy Alternative Vegan Milk Maker | Vegan Milk Maker ...

[kenkubluk]

please dont use cucumber for icecream- here’s some low cal or protein icecream recipe options:

types of icecream base (just blend and serve)

frozen banana

frozen light yogurt cubes +proteinpowder +sweetner

(SORBET) frozen fruit (pinapple, strawbs, mango, papaya, watermelon, cantaloupe, honeydew, blueberry, grapes, raspberries, even avocado) +unsweet nutmilk

frozen cottage cheese cubes with sweeteners/additions

frozen coconutmilk/pulp cubes +proteinpowder +sweetner

sugarfree puddingmix +frozen unsweetnutmilk cubes +sweetener

lowcal proteinpowder +frozen unsweetnutmilk cubes +sweetener

Guar gum +frozen unsweet nutmilk (thicker types like cashewmilk, soymilk, oatmilk) cubes +sweeter

Silken tofu +sweetener +vanillaproteinpowder +coconutmilk or almondmilk

(experimental) frozen Unsweetened Soymilk or cashewmilk cubes +guar gum +tbsp protein powder +sweetener

lowcal additions

mint/peppermint

sugarfree darkchoco chips

sprinkles

choco powder

maple syrup

fruits/!!berries!! (fresh, canned, frozen)

nuts/nutbutter (like chestnuts, pistachios, or cashews)

vanilla/vanilla extract

rum extract

butter extract

cinnamon

nutmeg

coffee

coconut

lavender

lemon/lime/orange juice flavoring or extract

honestly copying your favorite icecream from the store is a fun flavor finder

Remember! a pinch of salt adds good flavor/brings out extra flavor of other ingredients

also i wouldnt use food colorants for health safety and flavor reasons

[akayna]

M.I.X. for the alphabet asks!

M - Milkshake flavour?

Well, given my dairy allergy, I don't come across many milkshakes I can have. And also I can't have too much soy or coconut milks which severely limits me since those are the most common milk replacements..

I - Icecream flavour?

Lately I've been really enjoying this salty caramel cashewmilk one, with a bit of chocolate added

X - X rays i had?

Already answered :)

[theintroverte]

Elote Quinoa Bowl

Prep Time: 20 Minutes

Skill: Easy

INGREDIENTS

½ cup white quinoa

1 lime, zested and juiced (divided)

¼ cup Dairy-Free Cashewmilk Yogurt

¼ cup vegan mayo

¼ tsp cayenne pepper (divided)

12oz chickpeas, drained, rinsed, and patted dry

1 jalapeño, trimmed, deseeded, and minced

12 oz sweet corn, drained and rinsed

2 radishes, thinly sliced

2 tbsp pumpkin seeds

2 tsp vegan parmesan

Allergens: tree nut (cashew, coconut)

Tools: Large nonstick skillet with lid, Small saucepan

INSTRUCTIONS

1 Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

2 Make the elote sauce

Add just half the lime zest, just half the lime juice, yogurt, mayo, just a pinch of cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce.

3 Crisp the chickpeas and char the corn

Heat 2 tsp olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl with remaining lime zest, remaining lime juice, jalapeño, and a pinch of salt. Return the skillet to high heat with 2 tsp olive oil. Add corn kernels and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt. Place a pot lid over the chickpeas and corn to keep them from popping out of the skillet.

4 Serve

Divide quinoa between bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add radish, cilantro, pumpkin seeds, and parmesan.

[domesticabuser]

how have u been doing xiii!! meet any new friends or people, try any new fun snacks, hruuu i hope your day is going well 💝

hi! i had a good weekend. on saturday i took myself to the japanese market and i posted pictures of that last time, its nice to spend time with yourself when you are always busy...then sunday, me and my roommate spent the day together and made fried tofu and cake. now during the week I just go to work and spend a wonderful day every day with my kids, i really love them and look forward to seeing them... What im most excited about recently are for the things i bought myself to come in... look:

i love fyodor so much its starting to impact my wallet. Right Now im drinking cashewmilk iced latte... thank you for asking, this week will be a really good week like always!! oh but i did try a new snack lately...it was a red bean bun from the local bakery Like usual, but this time with cream inside of it... it made all the difference. I'll keep picking it up from now on, i think. thank you for asking!!

[lovelypol]

"Milking Opportunities: Cashew Milk Market Forecast Until 2033"

Cashew milk is quickly becoming a favorite among plant-based milk alternatives, celebrated for its creamy texture and mild, nutty flavor. Rich in heart-healthy fats, vitamins, and minerals, cashew milk offers a delicious and nutritious option for those seeking dairy-free alternatives. Whether poured over cereal, blended into smoothies, or used in cooking and baking, this versatile milk adds a touch of indulgence to any dish. As the demand for plant-based and eco-friendly products grows, cashew milk is gaining popularity for its taste, health benefits, and environmental impact.

#CashewMilk #PlantBased #DairyFree #VeganFriendly #HealthyFats #CreamyDelight #NutMilk #LactoseFree #SustainableLiving #DairyAlternatives #HealthyEating #SmoothieLovers #EcoFriendly #HeartHealthy #VeganLifestyle #NuttyFlavor #HealthAndWellness #MindfulEating #NaturalIngredients #CleanEating

[ikno-io]

Learn how to make cashew milk at home with our detailed guide. This easy recipe provides step-by-step instructions to create smooth, creamy cashew milk. Perfect for your plant-based diet! read the full article: https://bit.ly/4eUrXUy #cashewmilk #homemade #plantbased #vegan #dairyfree #recipe read more: how to make cashew milk

[unsolvableproblems]

Great news about my compost pile: I went out to add some various things that have been gathering (like a cashewmilk kefir that's gone bad seems just too microbially rich not to add to the pile), including sheets of brown wrapping paper and some ripped-up bank statements (we live out in the country and our trash collectors are just some family with a truck, and they inspect each individual bag as they take it to the truck. it creeps me out & I wouldn't put it past them to dig for financial info).

During the winter months, I basically treat it as a cold pile because there are creatures--moles/voles? I saw a box turtle wiggling into a mulch pile. rodents? rabbits?? even snakes I would protect here--and there would be no point in turning it with a pitchfork anyway. So it had been a while since I was out there, but I noticed that there was fresh dark soil all around the perimeter of the compost bin--it's just leaking out through the slats, fully processed and ready to go.

This is different from how I'd used my "finished" compost in the past, just creating chunky piles in the area where I'm doing a no-dig flower garden. The standard, up until this point, is "no recognizable chunks of anything." But now there is a fine dark powdery soil spilling out of the bottom of the bin. I wasn't expecting it, and I keep thinking about what a true miracle it is to chuck in all the crap I put in there--banana peels, coffee grounds, eggshells, (again) bank statements, old cotton & wool clothing (with buttons, zippers, and tags removed ofc), cardboard, apple cores, all kinds of kitchen scraps--and get a fresh earthy dark soil.

It's easy to forget that we are also creatures on this planet, and that we can affect our local ecosystem in a positive way as much as we can in a negative way. I love to think about reducing landfill waste, etc. etc., but it's so FASCINATING to think about actually making SOIL out of the refuse of daily human life.

[nishiyudai]

Recipe for Peanut Butter Chocolate Overnight Oats These overnight oats are thickened with chia seeds and flavored with peanut butter, chocolate-almond milk, and both. 3/4 tablespoon chia seeds, 1/2 cup quick rolled oats, 1/2 cup Protein Chocolate Pea Almond and Cashewmilk, 2 tablespoons powdered peanut butter

[dogstarblues]

accomplishments, which isnt much due to an almost four-hour relentless ibs flare-up starting from 8:45am

1. changed into fresh clothes including underwear

2. did gut health yoga

3. made and ate congee

4. made and ate vegan orange blossom lassi with cultured pro-biotic cashewmilk yogurt

5. made my dog's food

6. made myself peppermint tea for my gut

7. laid in bed with a heating pad over my gut for hours

8. only smoked 2 cigarettes today

9. checked in with friends

10. im going to brush my teeth or at least do listerine because im fucking tired

11. made gingerbread cookies like ive been meaning to do since christmas. ill be happy about it tomorrow.

12. drank diet ginger ale for my gut

so okay i guess i did manage to accomplish a lot. ill shower and do my hair first thing tomorrow.

[penguins28]

what i ate yesterday(i feel asleep and i forgot to post)

liquids: water: i drunk a total of 228oz of water. i drunk 16 oz a mint green tea and it was 5 calories. i drunk a little bit of this smooth moon tea but i feel asleep so i couldn’t drink it all. 16oz of the 228oz i drunk was hot lime water. 16.9oz of it was water mixed with miralax(i had to i felt rly bad abt eating thoes cookies) i also drunk 2 maybe 3 strawberry waterloos.

pills: 3 garlic pills( i still have a yeast infection but i got some cream that i’ll see if it’ll work). a total of 4 bark willow pills (2 at once and i’m on my period and i have HORRIBLE cramps i would’ve taken more but my mom said that they can be a blood thinner if i overdose). birth control. 1 super aloe pill. and 1 magnesium pill(thoes both help you poop and im pretty backed up).

food: in total counting the tea i ate 92 calories. i skipped dinner bc i got home after 6 and 6 is too late to be eating. so i pretty much ate lunch which was a salad with 1 1/2 cup of spinach (10 cals) 1 1/2 tablespoon of chopped purple onion(6 cals) 1 teaspoon of vegan cheese(7 cals) 1 teaspoon of olive oil(40 cals) and i also put acv, lemon juice, pink himalayan salt, and pepper in it but thoes are 0 cals. on the side of my salad i had 2 wedges of a tomato (6 cals) with pink himalayan salt and pepper on it. i also snacked while making the salad( ik im a snacker i need to stop i have it in me) i had about a gram of smoked cashewmilk cheese(5 cals) and then i had 3 slices of turkey pepperoni (14 cals).

here’s ss of the stuff i ate:

i did sooooo good yesterday i’m so happy and proud of myself so ya i’m just gonna eat less than 500 cals a day and hopefully i should be at my gw soon😁:)