I used a heavy 1/4 c of
raw cashew butter instead of soaking the cashews, i homemade the garlic hummus, i added corn per another commenter's suggestion (it offset the saltiness very well), and i used my 8 c food processor because its more powerful than my blender (a little messy so i weighed it down with a cast iron).
With a light flavor and creamy texture, this nut milk features a special trick: using a packet or
raw cashew butter instead of having to soak whole nuts or use processed cashew butter.
I used
raw cashew butter instead of PB, and a mixture of coconut nectar, stevia, and maple extract in place of the maple syrup.
Not exact matches
I made these with
raw cashews (added a dash of salt), cold
butter instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time).
I also prefer to not use soy, and while I can get real
raw imported almonds
instead of the pasteurized US almonds, I normally just make milk with pre-made
cashew or walnut
butter since I can make it in a matter of minutes
instead of hours.
The difference in ingredients is that it consists of the addition of Protein powder and
Cashew nut powder
instead raw cacao powder to the cacao
butter.