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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

PRODUCT: Cashew Milk

Slide over, almond milk, soy milk and rice milk. There’s a new milk in town: cashew milk. We got the 411 from Hannah Kaminsky of BittersweetBlog.com. It’s a boon for kosher, lactose-intolerant and vegan food enthusiasts. Hannah writes:

Well, it’s about time! Considering the proliferation of non-dairy milks populating grocery stores, it seems unthinkable that cashews have been entirely missing in action. Until now.

Who better to unleash the world’s first commercial cashew milk than So Delicious, having proven their mastery of both frozen and refrigerated dairy-free delights? Before I even realized my own unfulfilled nut milk desires, this turned out to be the creamy drink I had been waiting for all along.

Almond milk is my typical go-to milk alternative, the prime candidate for drinking, baking, cooking, and yes, ice cream-ing.

 

New cashew milk from So Delicious. Photo © Hannah Kaminsky | BittersweetBlog.com.

 

From here on in, consider that prime spot in my fridge under serious reconsideration, because So Delicious’ cashew milk performs all of those tasks with equal grace, and of course, great taste.

Currently offered in Unsweetened and Unsweetened Vanilla, my only hope would be that the line takes off and expands to include a chocolate option.

 

Cashews: ready to be “milked.” Photo by
Midori | Wikimedia.

 

Both flavors have an excellent viscosity, a moderate thickness without any cloying sensation. Though considerably less rich than homemade cashew milk, for a mere fraction of the calories (35 per cup) cashew milk tastes surprisingly creamy and luscious.

A very subtle nutty flavor defines thee background flavor, distinctly cashew in essence, and easily minimized when mixed into other recipes. Bearing a clean flavor with no sugar to speak of, they can seamlessly work in any application, a testament to their versatility.

In short, if you don’t give these cashew milks a try, you’re seriously missing out! They may very well replace my almond standby, at least once they gain wider distribution in more mainstream grocery stores.

So Delicious products are certified Kosher (parve) by Kehilla Kosher.

—Hannah Kaminsky

 

WHAT’S SO GREAT ABOUT CASHEWS?

Surprise: Cashew “nuts” are not true nuts but seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree.

Another surprise: Cashews are always sold shelled, because the inside lining of the shells contains an inedible, caustic resin. This “cashew balm” is used to make varnishes and insecticides!

But the bounty inside the shell is a most delicious, nutritious nut/seed, with one-quarter cup providing copper (37.5% DV), magnesium (25% DV), manganese (28.4% DV), phosphorus (20.3% DV) and tryptophan (DV 28.1%), as well as iron, selenium and zinc.

Cashews’ high antioxidant components also help to lower risk of cardiovascular and coronary heart diseases.

Cashews have a lower fat content than most other nuts, and most of it comprises heart-healthy monounsaturated fats (the same fats found in olive oil).

So dig in—or drink up!

  





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