Making nut milk at home can be a lengthy process, but it means you can control the additives like sweeteners or dates. But just how can you get your nut milk to be as creamy as something you’ll buy in the store? Just ask Executive Chef Kelly Boyer, who started juice and alternative milkshake company Paleta in her kitchen in 2005 after surviving breast cancer. Her pressed magic milkshake really does taste creamier than most nut milks, thanks to the inclusion of organic Thai coconut and cashews.
It’s time to make room in your cabinet for cashews. Almonds may be the go-to nut, but when it comes to versatility in the kitchen, cashews win hands down. With one bite of the swoonworthy blueberry swirl creamsicles, you’ll get a taste of the creaminess.
Want homemade yogurt without the wait? Cashews to the rescue. Blended together with coconut meat and probiotics, then lightly sweetened with agave, they make a creamy, full-bodied dairy-free yogurt like you’ve never tasted. Or, stick to something savory and use chopped cashews and mushrooms in place of ground beef for tacos. Together, they make a healthy ingredient swap that mimics the real deal. Read more
These nuts are thought to have originated in northeast Brazil. The kidney-shaped, gray-brown colored cashew nut grows from the bottom of a fleshy stalk that resembles the shape of a pear (though is referred to as the cashew apple). The cashew apple has a bright yellow or red skin and is between 5 to 10 centimeters long. The cashew shell is toxic, that’s why you can only purchase them shelled. Cashews have a distinct sweet, buttery flavor.
Today cashews are primarily produced in India, Brazil, Vietnam and Mozambique. Juice, syrup, preserves, wine and liquor are produced from the cashew apple, though the nut is the main form sold commercially in the U.S.