This morning I made cashew milk. It stands as my favorite of the non-dairy milks I have made so far (including oat, almond, and coconut). The process is the same. I soaked one cup of nuts in a medium-sized mixing bowl overnight, rinsed them in the morning, added 4 cups of fresh water to the bowl and then mixed the two ingredients with my immersion blender. It homogenized much more quickly than the milks, which makes sense because cashews are so soft and less fibrous than most nuts. And straining the solids through a nut milk bag (my repurposed mesh produce bag) was quicker and easier than with the other three. The cashew milk is mildly sweet and very rich. This one might be my jam for a while. Or at least until my recently restocked supply of bulk cashews runs out, which I’m guessing won’t take long, as the milk is a morning breakfast and evening dessert kind of treat. I’m continually amazed by how easy it is to make milk from grains nuts and seeds. I’d also like to make sunflower seed, hazelnut, and rice milk.
Many of the rubber gaskets for my swing top glass bottles have started to become brittle are breaking down. I searched high and low at my local hardware and kitchen supply stores for replacement gaskets but came up short. So I went online and found some on ebay. Purchased them and wrote a note to the seller asking if he could send them without any plastic and as little packaging as possible. They arrived today loose (12 in total) in a small paper manila envelop. With a stamp. No plastic. Fantastic. But I’m still hoping to find a local source.