MY REVIEW: Ecosak Nut Milk Bag
I love my nut milks. I have made plenty with and without a cheesecloth. When I got my Ecosak I was so excited to use this. I decided to make 2 recipes. My almond milk and cashew ricotta cheese. My ricotta now is sitting in the fridge setting up. My almond milk was AHMAZING!! I added 3 dates and some REAL Vanilla to my blending for that extra yumminess!! Love putting it in my coffee and smoothies. This was a really great product. Easy clean and easy to use. Definate buy for all you nut milk lovers! Below I provided my 2 recipes I made for my Almond Milk and my Cashew Cheese. Enjoy!!
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Homemade Almond Milk
- 1 cup almonds, soaked 4-6 hours and rinsed well
- 4 cups filtered water
- Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
- Strain the "milk" through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
- Store in the fridge, in a sealed container, for up to 4 days.
Note: For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!
- Cashew Cheese
Carmella also blogs over at The Sunny Raw Kitchen. A very similar recipe to the one in her book can be found there. All that's required to make this cheese is:
The recipe can be found here.IMPORTANT NOTE: Carmella's recipe online calls for rejuvelac. Further on down in her notes she mentions that water can be used in place of rejuevelac. Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is commonly prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other grains. If you are gluten-free, stick with using water for this recipe and/or use rejuvelac made from a certified gluten-free grains. I just used water. Easier peasier.Once cultured, you can enjoy your "cheese" as is or mix in herbs, spices, salt—whatever you want! There's a world of possibilities. I think I stuck to thyme and dill and threw in some salt and nutritional yeast. Voila, spreadible, edible cheese.
- Raw Cashew Nuts or Macadamia Nuts
- Allergen-Free Probiotic Capsules
- Ecosak Nut Milk Bag
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.