Homemade Cashew Almond Milk Recipes

HOMEMADE CASHEW AND ALMOND MILK

Steps:

• 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.

ALMOND OR CASHEW MILK

Steps:

• Place all ingredients into the Vitamix container in the order listed and secure lid.
• Select Variable 1.
• Turn machine on and slowly increase speed to Variable 10, then to High.
• Blend for 45 seconds or until desired consistency is reached.
• Store in refrigerator. Shake well before using.
• If you desire to strain away sediment, place a fine mesh sieve or filtration bag over a large bowl. Pour almond milk slowly into sieve and allow to filter through, or stir the milk in the sieve with a spatula to encourage it to pass through more rapidly. Do not strain if using cashews.
• *Note: Almond Milk is high in fiber only if it's not strained.