Water

Kombu

Dried shiitake mushrooms

Raw whole cashews

 1) Combine kombu, dried shiitake mushrooms, cashews, and water in a bowl. Place the bowl in the fridge and let it sit overnight. 

2) Remove kombu & shiitake mushrooms from the bowl of water & cashews and set aside to use later. 

3) Pour water (now a dashi stock) & cashews into a blender and run until cashews are full blended and the dashi is a smooth, milky white.

4) Combine cashew milk dashi, kombu, and shiitake mushrooms in a pot and heat slowly (it should take at least 20 minutes). At 140 F, remove the kombu from the dashi. Continue heating the dashi and remove the shiitake mushrooms once the temperature hits 185 F. Let the mushrooms cool and then squeeze any remaining liquid from them. If you want to add a bit more earthy flavor and body to the dashi, you can transfer the cashew milk dashi and shiitake mushrooms back to the blender and blend on high.

5) Strain cashew milk dashi through a fine mesh strainer & cheesecloth. 

Cashew milk Dashi

Ingredients

Used in these Recipes:

More Content by
_reamen_

Collections with this Recipe

Cashew milk Dashi

Ingredients

Used in these Recipes:

More Content by _reamen_

Collections with this Recipe

More Content by
_reamen_