Homemade Cashew and Almond Milk
photo by Chef BeeGee
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/130129/U25144658/Photo_Video_4465223375998665168038_medthumb_hor.jpg)
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 4
ingredients
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.
Questions & Replies
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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>