Homemade Cashew and Almond Milk

READY IN: 10mins
SERVES: 4
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups water (or 4 cups if you want it less creamy)
  • 12
    cup almonds
  • 12
    cup cashews
  • 1
    tablespoon agave nectar (optional)
  • 12
    teaspoon cinnamon
  • 12
    teaspoon vanilla
  • 14
    teaspoon nutmeg
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DIRECTIONS

  • Submerge almonds and cashews in water overnight to soften (minimum 6 hours).
  • Drain nuts, and discard water.
  • Place nuts in a high-powered blender. Add water and remaining ingredients.
  • Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved.
  • Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl.
  • Pour contents of blender over cloth.
  • When it mostly drains through, give the cloth a good squeeze to get the remaining milk out.
  • Discard nut pulp (or dry it and use it in another recipe!).
  • Drink and enjoy! Can be stored in fridge up to 4 days.
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