Homemade Nut Milk (Cashew and Almond)
Are you disgusted with how flat most nut milk tastes? Me too! Rebel against flavorless store-bought vegan milks by making your own! You really can’t go wrong with this easy-peasy recipe! This vegan milk also foams like cow’s milk, perfect for latte art!
Ingredients
- 2 cups raw almonds
- 1 cup raw cashews
- 6 cups filtered water
- 1 big pinch of salt
- 1 vanilla bean pod or 2 teaspoons vanilla extract (optional)
Instructions
- Soak your nuts for at least 4 hours, preferably overnight
- Rinse and drain
- Transfer to large, high-speed blender (Vitamix, for the win!)
- Add the water, salt, and optional vanilla
- Turn on high and blend until completely smooth
- I let mine run for up to 5 minutes, as adding a touch of heat helps prevent separation. Feel free to stop yours as soon as it's smooth
- Pour into nut milk bag, over a large bowl to catch milk
- Tie or twist the end of the bag, and SQUEEZE
- Keep going until the nut pulp starts to feel dry, and isn't releasing any more liquid
- Transfer milk to sealable container
- Keep in fridge for up to two weeks
For Nut Pulp
- Don't throw away the remnants! The nut pulp works wonderfully in baking (I especially love making dog treats with it!)
- To dry, bake on the lowest temperature possible for a couple of hours, turning every 30 minutes or so
- Mine clumped up a little too much, so once it was dry I used a cheap coffee grinder to make a flour
- Store in a sealed container
Notes
Keep refrigerated (duh!). Nut milk will last anywhere from 1-2 weeks. Some separation is normal, shake it up before serving!