From the kitchen
Cashew Condensed Milk
Cashew milk slow-reduced with sugar into a thick, glossy condensed milk substitute.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3 cups Cashew Milk (thin ratio, see base recipe)
- 3/4 cup Sugar
- Pinch of Salt
Method
- Combine the cashew milk and sugar in a wide, heavy saucepan over medium heat, stirring until the sugar dissolves.
- Bring to a gentle simmer, then reduce heat to low.
- Simmer uncovered for 45 to 60 minutes, stirring occasionally at first and more frequently toward the end, until reduced by about half and syrupy.
- Stir in the salt.
- Cool completely, then bottle and refrigerate; use within 3 weeks.
Kitchen note
Use the thinner drinking-milk ratio from the base recipe here, not the thick cream, this recipe is building its own thickness through reduction, and starting thick will scorch before it ever properly reduces.
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