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“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
SERVES:
8
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

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

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