Homemade Cashew/Almond Milk
Delicious creamy nut milk. Use whatever nuts and sweetener you prefer to create the perfect and easy-to-make milk.
Servings: 6
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.
Video
Notes
***You can use any nuts that you like or a mixture of whatever you need to use up. Cashews make the creamiest milk.
***If you do not have dates, you can swap out for date syrup, honey, or pure maple syrup.
***Feel free to get creative and throw in cinnamon or pure vanilla extract to jazz up your milk.
***Get creative with the leftover nut pulp. Recipe linked above to use your leftover nut pulp.
***Milk should stay fresh for 3-4 days.