By the way, if you make these kinds of milk yourself, I highly recommend getting a similar bag for separating the milk from the pulp.
No sieve can replace it here.
The bag makes it possible to obtain milk without tiny particles floating in it, whose presence strongly affects how the drink is perceived. Without these particles, the milk becomes a genuine beverage that can amaze anyone who hears, “This is really made from nuts!?”
Cashews (other nuts can be used, but cashews are best) – 35 g
Lemon juice (or apple cider vinegar) – 1 tsp
Syrup (maple, agave, or date syrup, your choice) – 1 tsp
Nutritional yeast (do not confuse it with baker’s yeast) – 10 g (2 tbsp)
Agar-agar – 1 tbsp
Tapioca starch (this one only) – 14 g
Salt – 1 tsp
Refined coconut oil – 80 ml
Water – 375 ml
Blend all the ingredients.
Transfer the mixture to a saucepan, place it on the stove, and heat until thickened, stirring as it cooks. As soon as the mixture thickens, I transfer it to a bowl and then place it in the refrigerator (for an hour is recommended) that’s it, ready!
Spoon the cheese onto pizza or anything else, place it in a preheated oven, and wait until everything is cooked and beautifully browned.
