Simple Creamy Cashewalmond Milk Recipes

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HOMEMADE CASHEW AND ALMOND MILK



Homemade Cashew and Almond Milk image

The addition of cashews makes this recipe a little creamier. Feel free to sweeten with Stevia, agave nectar or dates!

Provided by Chef BeeGee

Categories     Beverages

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 7

3 1/2 cups water (or 4 cups if you want it less creamy)
1/2 cup almonds
1/2 cup cashews
1 tablespoon agave nectar (optional)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon nutmeg

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.

Nutrition Facts : Calories 204, Fat 17, SaturatedFat 2.3, Sodium 174.4, Carbohydrate 9.7, Fiber 2.6, Sugar 1.8, Protein 6.3

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