Let’s Get Cooking: Creamy Cashew and Vanilla Milk from Chef Simon Jongenotter – in Bali
In Bali, not only can you eat wonderful Balinese and Indonesian foods (think peanut sauces and chili, coconut and lemongrass and pineapple), but also a wide range of delicious food, especially in Ubud, for health-conscious yogis.
One good example of someone creating healthy, tasty choices is Chef Simon, a whole foods chef, energetic healing practitioner, and a permanent resident at Bali Silent Retreat. In his article, “Dairy and Beyond,” he writes, “There’s no surer way to feel deprived than eating or drinking a watered down, gluten free, dairy free, cruelty free alternative of a glorious food product. Most dairy alternatives are a great example. . . .
Milk was once stored in bags made out of a cow’s stomach. Allegedly an ancient cowboy left his bag lying around in the sun for too long and thanks to an enzyme in the cow’s stomach called ‘rennet’ this produced, solely by chance, the first cheese. It took generations of sheer brilliant invention, luck and determination to create the dazzling range of cheeses that the world knows today. . . . The Europeans are still leading . . . to create alluring nuggets of salty, crumbly, creamy and often plainly addictive cheese. . . . [Although] moldy cheese is mainstream, I’m not sure whether Mediterranean maggot cheese will ever make it to the supermarket shelves though.
I digress, as this is not about dairy. Nor is it written for people who somehow are deprived of dairy. These are recipes that are delicious. They don’t involve animal products. They are super-healthy. I prefer to drink cashew milk; it somehow feels fresher.
Creamy Cashew and Vanilla Milk (gluten free, dairy free)
– 1 cup (236.6 ml) of raw cashews, soaked in plenty of water for 2 to 6 hours, drained, rinsed
– 4 cups (946.24 ml) of water
– 1 teaspoon (4.5 grams) sea salt
– Stevia or sugar to taste. Suggestion, 1 tablespoon (14.3 grams) sugar or the stevia equivalent
– 1 vanilla pod, scraped.
Combine all ingredients in blender and blend until smooth and creamy. This may take a few minutes depending on your blender. Taste and make sure you can’t detect any bits. Serve cold. Or use as you would use milk in any recipe. (From: UbudLife, Vol. 21, Feb. 2015, p. 44-45).
Coming soon, Chef Simon’s recipes for coconut yoghurt and for cashew and coconut cream cheese. Aloha and sanpai jumpa, Renée