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...

Homemade Nut Milk



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:
  1. Soak the nuts for several hours or overnight
  2. 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!)
  3. 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.)
  4. Store in an airtight container (I use mason jars)
  5. 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.

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