Simple Creamy Cashewalmond Milk Recipes
SIMPLE, CREAMY CASHEW/ALMOND MILK RECIPE
Steps:
- Soak nuts in water overnight (at least 8 hours).
- Rinse nuts.
- Add nuts and 4 cups filtered water to blender. (Or, if using an immersion blender, add nuts and water to 64 oz mason jar.)
- Add date (remove seed first) and/or vanilla. (Optional)
- Blend about 2 minutes, or until creamy.
- Strain milk through nut bag, fine mesh strainer, or cheesecloth. (Optional)**
- Refrigerate in covered pitcher for up to 5 days.
HOMEMADE CASHEW AND ALMOND MILK
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
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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