Makeyourownalmondorcashewmilk Recipes
HOMEMADE CASHEW AND ALMOND MILK
The addition of cashews makes this recipe a little creamier. Feel free to sweeten with Stevia, agave nectar or dates!
Provided by Chef BeeGee
Categories Beverages
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204, Fat 17, SaturatedFat 2.3, Sodium 174.4, Carbohydrate 9.7, Fiber 2.6, Sugar 1.8, Protein 6.3
MAKE YOUR OWN ALMOND OR CASHEW MILK
From a vegan e-cookbook, figured this would be great to share with other vegetarians and vegans, especally if you buy almonds in bulk because pre-made almond milk can get very pricey. This would also taste great with some vanilla extract or cocoa powder mixed in!
Provided by the80srule
Categories Beverages
Time 15m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 3
Steps:
- If your almonds aren't pre-blanched-- place them in very hot water for about 30 seconds - 1 minute, then gently rub with a dish towel. This should make all the skins come off.
- In a blender or food processor, blend the almonds with 1 cup of water until smooth.
- Add the salt and remaining 3 cups of water to the mix and blend again until smooth.
- Pour into a pitcher; preferably one that's lidded because you need to shake well before using. Best used within 3-4 days of making.
Nutrition Facts : Calories 213.9, Fat 19, SaturatedFat 1.4, Sodium 159.3, Carbohydrate 6.8, Fiber 3.6, Sugar 1.7, Protein 7.8
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