Almond and Cashew Milks
Cashew Milk
***note: you WILL need a high speed blender but one cool thing about cashews is that bc they are such a soft nut and don’t have a hard shell casing you generally won’t have to use a nut bag with the milk.
Ingredients:
1 cup of raw cashews
2.5-3 cups of filtered water
for cashew Cream use 3/4 cup to a scant 1 cup of water
1 teaspoon of salt
1 tablespoon of liquid sweetener or to taste
Instructions:
Soak the cashews for several hours in water, overnight is good too
Drain cashews
Put cashews in high speed blender with water, salt and sweetener if adding and blend for between 2-3 minutes (if you have a nutribullet the time it naturally goes is fine)
Refrigerate until cold and enjoy!
Note: milk may separate and that’s okay just mix before drinking
Almond Milk
***note: you WILL need a few items for this to work properly:
High speed blender
Nut bag or cheese cloth
Fine mesh sieve
Ingredients:
1 cup of almonds
2.5-3 cups of filtered water depending on how thick or thin you like your milk
1 teaspoon of salt
Several tablespoons of liquid sweetener to taste
Instructions:
Soak the almonds overnight in water
Drain almonds in sieve
Put almonds in high speed blender with water, salt and sweetener and blend for between 2-3 minutes (if you have a nutribullet the time it naturally goes is fine)
If using a nut bag then pour milk directly into nut bag over a bowl or container of some sort and squeeze until only pulp is left.
If using cheesecloth set up cheesecloth in fine mesh sieve over bowl and pour directly into cheesecloth, wrap the cheesecloth tightly around itself and squeeze over sieve just in case any sediment comes out of cheesecloth with liquid since it isn’t as fine a collection system as the nut bag.
Refrigerate until cold and enjoy!
Note: milk may separate and that’s okay just mix before drinking
