Cashew Milk?!?
JessicaLCHF
Posts: 1,265 Member
just saw a commercial for this from the ppl who make almond milk! Anyone try it!? Yum I love cashews!
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I haven't tried it but I saw it at the store, the one I saw had a lot if carbs but it may have been sweetened, I don't remember. It looks really good.
Eta: just looked it up the unsweetened is lc the one I saw must not have been unsweetened. When I googled it showed a recipe for cashew milk ice cream
it sounded really good 0 -
Id make my own, all the nut milks are something like 95% water. There's a lawsuit against blue diamond right now.0
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It's the bomb. Unsweetened 25 calories 1 carb. I think it's Silk brand.0
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sweetteadrinker2 wrote: »There's a lawsuit against blue diamond right now.
I'd had heard that the lawsuit was brought against them simply because they use the term "milk" to describe the drink (almond milk) when there is no actual "milk" in any kind of nut milk. That's legal semantics for you! Unless you are possibly talking about some other lawsuit against them...? I work as an administrative assistant to an attorney and I think this is one of the most ridiculous lawsuits that I've heard of recently.
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sweetteadrinker2 wrote: »Id make my own, all the nut milks are something like 95% water. There's a lawsuit against blue diamond right now.
So are all dairy milks.
And fruits and vegetables (the driest I found in a quick search were potatoes and green peas at 79%, most sit around 90%). Water content doesn't mean a whole heck of a lot.
As @ladipoet mentioned, the lawsuit isn't about water content, it's about calling it "milk," which someone has decided should only apply to the liquid secreted by mammary glands.0 -
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Dragonwolf wrote: »sweetteadrinker2 wrote: »Id make my own, all the nut milks are something like 95% water. There's a lawsuit against blue diamond right now.
So are all dairy milks.
And fruits and vegetables (the driest I found in a quick search were potatoes and green peas at 79%, most sit around 90%). Water content doesn't mean a whole heck of a lot.
As @ladipoet mentioned, the lawsuit isn't about water content, it's about calling it "milk," which someone has decided should only apply to the liquid secreted by mammary glands.
Maybe theres another lawsuit. The one I'm thinking of had nothing to do with calling it "milk", it had to do with quantity of actual nut in the mix. False advertising and fraud I think. And yes, all dairy milks are close to that but they also have a lot more (milk) solids than a nut milk does nut solids as far as I know.0 -
Cashew juice just doesn't sound as good. I hope they stick with milk.0
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Every time I shop with my husband and we walk by the dairy coolers he will say, "It's not soy milk. It's soy juice. Soybeans don't have nipples." Quite literally EVERY time, and we've been married 8 years... Some people just can't let it go!
I did see the cashew milk in the store yesterday and am interested in trying it. I didn't check to see if it was sweetened, but I'm 99% sure that they would only carry the sweetened one in my local store. Small town groceries are annoying like that...0 -
sweetteadrinker2 wrote: »Dragonwolf wrote: »sweetteadrinker2 wrote: »Id make my own, all the nut milks are something like 95% water. There's a lawsuit against blue diamond right now.
So are all dairy milks.
And fruits and vegetables (the driest I found in a quick search were potatoes and green peas at 79%, most sit around 90%). Water content doesn't mean a whole heck of a lot.
As @ladipoet mentioned, the lawsuit isn't about water content, it's about calling it "milk," which someone has decided should only apply to the liquid secreted by mammary glands.
Maybe theres another lawsuit. The one I'm thinking of had nothing to do with calling it "milk", it had to do with quantity of actual nut in the mix. False advertising and fraud I think. And yes, all dairy milks are close to that but they also have a lot more (milk) solids than a nut milk does nut solids as far as I know.
:huh:
If it's a certain percentage water, then it's a certain percentage not-water.... That...can't really change just because the composition of not-water differs.
Even just your descriptions of it have gotten me curious. So, a quick search brought this article, which I think is what you're referring to -- http://time.com/3967752/almond-milk-lawsuit/
And, it's....well...I'll let this quote speak for it:The lawsuit, filed July 14 in New York, doesn’t specify what percentage the average customer would deem acceptable for purchase, but it does say “upon an extensive review of the recipes for almond milk on the internet, the vast majority of the recipes call for one part almost and three or four parts water, amounting to 25-33% of almonds.”
That's right, an internet search of recipes (which they pretty clearly didn't actually read and see what happened to 99% of the almonds used in almond milk) is the foundation of that lawsuit. You can't make this stuff up.
Forbes has a more in-depth article that shows the depth of the inanity of that lawsuit, which apparently also attacks the "heart-healthy fats" label, too -- http://www.forbes.com/sites/jesscollen/2015/07/23/is-2-almond-milk-more-confusing-than-2-cows-milk-blue-diamond-and-silk-probably-say-no/
I seriously hope this gets laughed out of court.
The stupid, it burns!
(And FTR, none of the above is directed at you, it's entirely a rant about the lawsuit itself.)0 -
Dragonwolf wrote: »sweetteadrinker2 wrote: »Dragonwolf wrote: »sweetteadrinker2 wrote: »Id make my own, all the nut milks are something like 95% water. There's a lawsuit against blue diamond right now.
So are all dairy milks.
And fruits and vegetables (the driest I found in a quick search were potatoes and green peas at 79%, most sit around 90%). Water content doesn't mean a whole heck of a lot.
As @ladipoet mentioned, the lawsuit isn't about water content, it's about calling it "milk," which someone has decided should only apply to the liquid secreted by mammary glands.
Maybe theres another lawsuit. The one I'm thinking of had nothing to do with calling it "milk", it had to do with quantity of actual nut in the mix. False advertising and fraud I think. And yes, all dairy milks are close to that but they also have a lot more (milk) solids than a nut milk does nut solids as far as I know.
:huh:
If it's a certain percentage water, then it's a certain percentage not-water.... That...can't really change just because the composition of not-water differs.
Even just your descriptions of it have gotten me curious. So, a quick search brought this article, which I think is what you're referring to -- http://time.com/3967752/almond-milk-lawsuit/
And, it's....well...I'll let this quote speak for it:The lawsuit, filed July 14 in New York, doesn’t specify what percentage the average customer would deem acceptable for purchase, but it does say “upon an extensive review of the recipes for almond milk on the internet, the vast majority of the recipes call for one part almost and three or four parts water, amounting to 25-33% of almonds.”
That's right, an internet search of recipes (which they pretty clearly didn't actually read and see what happened to 99% of the almonds used in almond milk) is the foundation of that lawsuit. You can't make this stuff up.
Forbes has a more in-depth article that shows the depth of the inanity of that lawsuit, which apparently also attacks the "heart-healthy fats" label, too -- http://www.forbes.com/sites/jesscollen/2015/07/23/is-2-almond-milk-more-confusing-than-2-cows-milk-blue-diamond-and-silk-probably-say-no/
I seriously hope this gets laughed out of court.
The stupid, it burns!
(And FTR, none of the above is directed at you, it's entirely a rant about the lawsuit itself.)
I think that is the one, it was posted on a thread about almond milk about a month ago. I found it rather amusing because I had just started making almond milk at home and it is mostly water. Even that 25-33% number they came up with is misleading because you blend he water and almonds then strain out all of the pulp I've never weighed the before and after pulp to see how much of the "nut milk" remains but its not much. You also have to soak the almonds for at least 8 hours in water before blending it, so there's even more water there.
They really seem to be reaching on this one.0 -
I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.0 -
Foamroller wrote: »I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.
I know what you mean, but I do bake with it so I love that its like a two for one. @tcoun just commented on another post that he makes chicken nuggets with almond flour. I don't know if you eat dairy but you could toast it with butter and make a parfait with heavy whipped cream and berries (or some other variation on that that works with your eating plan)0 -
ceciliaslater wrote: »Every time I shop with my husband and we walk by the dairy coolers he will say, "It's not soy milk. It's soy juice. Soybeans don't have nipples." Quite literally EVERY time, and we've been married 8 years... Some people just can't let it go!
....
Lol, chuckle.0 -
Foamroller wrote: »I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.
I use it for exfoliant in some of the soaps I make after toasting it to dry it out. I still don't really go through it fast enough, though. Thankfully, I stopped making almond milk altogether, or I'd be buried in the stuff!
The other option is to add it to compost if you do that.
There are some faux-cereal/granola recipes out there, too that I think use it.0 -
ceciliaslater wrote: »Every time I shop with my husband and we walk by the dairy coolers he will say, "It's not soy milk. It's soy juice. Soybeans don't have nipples." Quite literally EVERY time, and we've been married 8 years... Some people just can't let it go!
We're married to the same man. "That's not soy milk, because there is no soy tit."
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Silk Creamy Cashew,unsweetened is the closest I've found to regular milk. I drink it straigt out of the glass, which I can't do with almond or soy milk. Its soooooo creamy & yummy! Not to mention full of B12 & vitamin D.0
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Foamroller wrote: »I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.
I know I should google it, but how do you do this? Is it very expensive in almonds or other nuts?
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I've had the Silk Cashew Milk. I liked it. I don't really like Almond Milk as it has this bitter taste to me. The Cashew milk didn't have that. It tasted more smooth to me. Alas, it's too expensive for me so I use the almond milk in my smoothies anyway. Better than using carby whole milk, or calorie intensive cream. So I make do. I'll have to look into making my own almond or cashew milk. But nuts are quite expensive...so we'll see how cost effective that actually is.0
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totaloblivia wrote: »Foamroller wrote: »I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.
I know I should google it, but how do you do this? Is it very expensive in almonds or other nuts?
Depends on the price of nuts in your area. That said, it's pretty easy:
1 part nuts to 2-4 parts water (thereabouts; less water equals creamier drink, you can always add more water later)
Soak nuts in water overnight
Drain and put nuts in blender
Add water
Blend well
Drain through cheesecloth or a nut bag into container
Squeeze pulp to get as much liquid as possible
If you didn't use all of your water, you can put the pulp and more water back into the blender and repeat to get a little more out of it
Use as is or add flavoring to taste
It lasts something like 7-10 days like this, though it might separate (yes, nut milk can separate similarly to how dairy milk does). Just mix well before using.
This also works for coconut milk, by using the coconut pulp (doesn't have to be fresh, either, can be the shredded coconut flakes, though fresh coconut is probably superior in flavor).0 -
Dragonwolf wrote: »totaloblivia wrote: »Foamroller wrote: »I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.
I know I should google it, but how do you do this? Is it very expensive in almonds or other nuts?
Depends on the price of nuts in your area. That said, it's pretty easy:
1 part nuts to 2-4 parts water (thereabouts; less water equals creamier drink, you can always add more water later)
Soak nuts in water overnight
Drain and put nuts in blender
Add water
Blend well
Drain through cheesecloth or a nut bag into container
Squeeze pulp to get as much liquid as possible
If you didn't use all of your water, you can put the pulp and more water back into the blender and repeat to get a little more out of it
Use as is or add flavoring to taste
It lasts something like 7-10 days like this, though it might separate (yes, nut milk can separate similarly to how dairy milk does). Just mix well before using.
This also works for coconut milk, by using the coconut pulp (doesn't have to be fresh, either, can be the shredded coconut flakes, though fresh coconut is probably superior in flavor).
thanks for the info! I bought almond milk for the first time today for baking purposes and it's in a 1litre box. So it would be better for me to make my own smaller quantities. What quantities do you use if you don't mind me asking?0 -
totaloblivia wrote: »Dragonwolf wrote: »totaloblivia wrote: »Foamroller wrote: »I make my own almond milk. It's better and cheaper than the commercially produced
Sorry, thread jacking. But, I actually have too much almond flour as leftovers. Any ideas what I can use it for? (I don't bake). I also make almond butter with it.
I know I should google it, but how do you do this? Is it very expensive in almonds or other nuts?
Depends on the price of nuts in your area. That said, it's pretty easy:
1 part nuts to 2-4 parts water (thereabouts; less water equals creamier drink, you can always add more water later)
Soak nuts in water overnight
Drain and put nuts in blender
Add water
Blend well
Drain through cheesecloth or a nut bag into container
Squeeze pulp to get as much liquid as possible
If you didn't use all of your water, you can put the pulp and more water back into the blender and repeat to get a little more out of it
Use as is or add flavoring to taste
It lasts something like 7-10 days like this, though it might separate (yes, nut milk can separate similarly to how dairy milk does). Just mix well before using.
This also works for coconut milk, by using the coconut pulp (doesn't have to be fresh, either, can be the shredded coconut flakes, though fresh coconut is probably superior in flavor).
thanks for the info! I bought almond milk for the first time today for baking purposes and it's in a 1litre box. So it would be better for me to make my own smaller quantities. What quantities do you use if you don't mind me asking?
I haven't made it in a while, to be honest, but when I did, I made it in 4-cup batches, which is still about a liter. You can do smaller batches than that, no problem, though. It all depends on how much you use it.0 -
Yep, just tried it out...sort of. Used it as one of the ingredients in the Strawberry Dragonfruit Ice Cream I made today. The results were yumalicious! lol0
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ty @auntstephie321 and @Dragonwolf for ideas about leftover almond pulp. I think I'm gonna try use it in homemade protein bars
@totaloblivia. I ditched the dates and don't bother with the vanilla. I used a bra-bag as milk bag (McGyver style). But have found out that a very fine mesh strainer works just as well. Like dragonwolf described above. I grind the almonds in FP. Fill the bowl with water, then pour it into the blender for finer grinding. Roast the pulp, grind again for flour.
http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/0 -
Foamroller wrote: »ty @auntstephie321 and @Dragonwolf for ideas about leftover almond pulp. I think I'm gonna try use it in homemade protein bars
@totaloblivia. I ditched the dates and don't bother with the vanilla. I used a bra-bag as milk bag (McGyver style). But have found out that a very fine mesh strainer works just as well. Like dragonwolf described above. I grind the almonds in FP. Fill the bowl with water, then pour it into the blender for finer grinding. Roast the pulp, grind again for flour.
http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/
Great thanks
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sideways comment: many years ago I was on an airplane, and served coffee..it came with a little plain packet marked" Coffee Whitener" I said to myself.."well, there is truth in advertising!"…..because no cow came within 100 miles of that powder.0
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sweetteadrinker2 wrote: »There's a lawsuit against blue diamond right now.
I'd had heard that the lawsuit was brought against them simply because they use the term "milk" to describe the drink (almond milk) when there is no actual "milk" in any kind of nut milk. That's legal semantics for you! Unless you are possibly talking about some other lawsuit against them...? I work as an administrative assistant to an attorney and I think this is one of the most ridiculous lawsuits that I've heard of recently.
How does this result in a lawsuit? You can use the term "milk" in anything. Hell, they even use it in hair products and such. Only in America ...0 -
Didn't like the taste at all, even though I really like cashews.0
This discussion has been closed.