Super Creamy Cashew Rice Milk
While I was in Mexico I discovered a vegan horchata, and it was a game changer. Creamy, rich and sweet it ticked all my boxes. Try this unbelievably creamy cashew rice milk and fall in love!
I’ll be honest, plant based milk has never been my thing, I have always found them really unappealing and watery.
As a private chef I have been noticing a lot more of my clients requesting plant based menus for our events so I have been toying around with this problem for a while. Almond milk is definitely one of the better ones, but if you are trying to cut down on animals products for environmental reasons (like I am) almonds are a pretty unsustainable and pesticide heavy crop. Plant based milks can also tend to be rather expensive, at least in South Africa, as many of them are imported.
If you are reading all of this and thinking “SAME!” then good news, after about 15 iterations I made a plant based milk that pulled me back to that magical horchata moment in Mexico. It’s simple to make, requiring a few hours to soak, super creamy and made with 5 ingredients.
What makes it different?
The secret to this quick, 5 ingredient recipe is a blend of ingredients that together are greater than the sum of their parts.
Soaked rice creates a milky, neutral base, which forms the foundation for other flavors to shine through. A couple of soaked cashews give the final product a mouth feel akin to dairy milk, and dates and a pinch of salt round everything off nicely.
The best part? Unlike many homemade milk alternatives, this one is oil free and heats really well!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this using other nuts?
You can replace the raw cashews for raw macadamias. Other nut varieties are more fibrous. Once soaked cashews and macadamias, will blend into a smooth cream. This gives our “milk” its creamy texture.