Simple, Creamy Cashew/Almond Milk Recipe
Avoid the emulsifiers, preservatives, and gums found in most store-bought nut milks by making your own!
- 1 cup organic raw nuts*
- Filtered water
- 1 date (optional)
- 1 teaspoon vanilla (optional)
Soak nuts in water overnight (at least 8 hours).
Add nuts and 4 cups filtered water to blender. (Or, if using an immersion blender, add nuts and water to 64 oz mason jar.)
Add date (remove seed first) and/or vanilla. (Optional)
Blend about 2 minutes, or until creamy.
Strain milk through nut bag, fine mesh strainer, or cheesecloth. (Optional)**
Refrigerate in covered pitcher for up to 5 days.
*I usually use almonds or cashews, but you can also use pecans or walnuts
**Nut bag and strainer options