Simple Creamy Cashewalmond Milk Recipes

SIMPLE, CREAMY CASHEW/ALMOND MILK RECIPE

Steps:

• Soak nuts in water overnight (at least 8 hours).
• Rinse nuts.
• 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.

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!).