Q: Lately I've been making homemade cashew milk — soaking cashews, blending them with water, and because I don't like solid particles floating in my drinks, straining it through nut-milk mesh bag. I mix the milk with a little bit of honey, vanilla, cinnamon, and nutmeg; it's great. But I'm left with all the excess cashew bits.
I've been drying the cashew meal out in the oven, then storing in a jar in the freezer. What else can I do with it? I'd usually use it up like almond meal in baked goods, but I'm trying to cut back on my dessert consumption. So far, I've made two big batches of paneer butter masala, but other ideas would be great.
Sent by Barbara
Editor: Readers, if you make homemade nut milk, how do you use the leftover pulp?