Not exact matches
So, this
recipe for cashew milk is a bit different
than some
others I've tried because it
involves boiling the milk quickly to extract the natural thickening property of cashews.
This one follows a new
recipe from Serious Eats, which
involves more egg yolks and less bacon and cheese
than other recipes.
Also this
recipe involved too much prep - I don't think cooking the puréed ingredients did anything
other than dirty a pan.
You can surely tell how fond I am of potatoes looking into my
recipe index; I already have shared more
than 15
recipes involving potatoes some way or the
other.
This
recipe is a little more
involved than some of the
others I share but they work well!