Homemade Cashew And Almond Milk Recipes

ALMOND OR CASHEW MILK

Steps:

• Place all ingredients into the Vitamix container in the order listed and secure lid.
• Select Variable 1.
• Turn machine on and slowly increase speed to Variable 10, then to High.
• Blend for 45 seconds or until desired consistency is reached.
• Store in refrigerator. Shake well before using.
• If you desire to strain away sediment, place a fine mesh sieve or filtration bag over a large bowl. Pour almond milk slowly into sieve and allow to filter through, or stir the milk in the sieve with a spatula to encourage it to pass through more rapidly. Do not strain if using cashews.
• *Note: Almond Milk is high in fiber only if it's not strained.

HOMEMADE CASHEW AND ALMOND MILK

Steps:

• Submerge almonds and cashews in water overnight to soften (minimum 6 hours).
• Drain nuts, and discard water.
• Place nuts in a high-powered blender. Add water and remaining ingredients.
• Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved.
• Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl.
• Pour contents of blender over cloth.
• When it mostly drains through, give the cloth a good squeeze to get the remaining milk out.
• Discard nut pulp (or dry it and use it in another recipe!).
• Drink and enjoy! Can be stored in fridge up to 4 days.

HOMEMADE CASHEW ALMOND MILK

Steps:

• Soak the almond and cashews in a bowl overnight for a minimum of 6 hours.
• When finished soaking, drain almonds and nuts and discard the water.
• Place almonds and cashews in a Vitamix or high powered blender.
• Add the 4 cups of new filtered water.
• Add the agave nectar, cinnamon, vanilla and nutmeg.
• Cover with lid and blend on high until creamy texture and majority of nuts are finely blended.
• Place a nut bag, double-ply cheese cloth or kitchen towel into a large bowl.
• Pour blender milk mix into bowl, ensuring the larger nut particles get captured in the cloth.
• Gather the cloth together and squeeze the bag to get the remaining milk out.
• Pour milk into a glass jar or pitcher. Can be stored in fridge up to 3 or 4 days.
• Discard the leftover nuts in bag (or use the leftover pulp in another recipe!).