Homemade Cashew Almond Milk
"The addition of cashews adds a creamy texture to this homemade almond milk recipe. Sweetener (honey, agave nectar, liquid stevia) can be added if you prefer it sweeter."
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1/2 cup
- Serves:
- 8
ingredients
- 1⁄2 cup raw almonds
- 1⁄2 cup raw cashews
- 1 tablespoon agave nectar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon nutmeg
directions
- 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!).
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RECIPE SUBMITTED BY
Chef BeeGee
St. Louis, MO
<p>I'm a Bostonian who now lives in the midwest. Admittedly, cooking does not run in my family, so I have looked to friends and pro's to help me grow my love of cooking.</p>
