You maybe be thinking, why oh why would you make your own nut milk? Two reasons: First, is it tastes amazingly better, no comparison in my opinion. Second, to avoid all the other unnecessary ingredients that are in store-bought milks. Give it a try, you won't be disappointed. :)
Cashew or Almond Milk
Ingredients:
- 2 cups raw cashews or almonds
- 10 cups of filtered water
Instructions:
- Soak the nuts for several hours or overnight
- Put about 1½ cups of soaked nuts in a blender and fill up to just under the 5 cup mark with filtered water (if I do more than this it overflows when I blend it!)
- Strain it with a sieve or nut milk bag (these are cheap and worth it as they will give you a much smoother finished product. You can compost the leftover nut pulp or use it to make vegan cheese.)
- Store in an airtight container (I use mason jars)
- And you're done! It keeps for about 1 week. Some people add sweetener or vanilla but I like it plain. If you're doing almonds I've found it easiest to use blanched or slivered or whatever you can find without the peels. I haven't tried coconut milk yet but read you can do it with shredded coconut.
0 comments: