Prep 5 mins
Cook 0 mins
This is my version of Almond Milk. I use cashews because they're cheaper and, because they are softer than almonds, they seem to blend up better and I don't have to strain it. I'm posting this because I'm curious about the nutrition information.
- Blend it all in the blender til it looks smooth.
- Store in refridgerator. (Probably should consume within 4 days.).
Thank you for this change that works well with our puffed rice cereal. I liked that I didn't have to strain it like home made almond milk. I used date syrup, to taste as that is what I had on hand.