It took me a long time to finally start making my nut milk as I always assumed it would be hard to make. When in reality it only takes less than 5 minutes to make from start to finish (not counting your soak time) and is superior in taste to store-bought nut milk. Also, knowing that it is free of preservatives and additives makes it even more delicious. You can use any type of raw nuts you like, you can even do a mixture of different kinds of nuts. You can also get creative with adding dates for sweetness, cinnamon, vanilla, or anything else you like. Make sure your nuts are fresh as 1 rancid nut can ruin your entire batch. Check out this video to see how easy it is to make. With the leftover nut pulp, you can make these delicious Almond Butter Brownie Bites or Fudgy Paleo Brownies.
Start by soaking your nuts in cold water. Place the nuts in your fridge while they soak. I like to do this overnight so they are ready in the morning. Almonds need around 6-8 hours, cashews are softer so require less time 4-5 hours. Use a high-powered blender to blend the water and soaked nuts. Pour through a cheesecloth, nut milk bag, or fine mesh sieve to strain the milk. Enjoy!
Homemade Cashew/Almond Milk
Equipment
- high speed blender
- cheesecloth or nut milk bag
- large glass jar to store milk in
Ingredients
- 4 cups filtered water
- 1 cup nuts almond, cashew soaked in water overnight or minimum of 6 hours
- 1-3 dates or 1 tbsp of maple syrup optional: if you want it sweetened
- pinch sea or Himalayan salt
Instructions
- Dump out water from soaked nuts and give them a few rinses with fresh water.
- Put all ingredients into a high-powered blender. Blend on low for 1 minute. Blend for an additional 2-3 minutes. The more powerful your blender the quicker it will make the milk.
- Put your cheesecloth, fine-mesh sieve, or nut milk bag over a large bowl or container. Squeeze out excess milk over your bowl or container.
- Pour into a glass jar and store in the refrigerator.