Got milk? If you’ve got nuts + water + blender then you’ve got nut milk. I’ve made a really simple single serving, no-soaking required cashew milk which was amazing. This one is just as good but the trade-off for the added step of soaking nuts overnight is that you make quite a bit more, about 2L.
Making your own nut milk isn’t for everyone, store-bought sure is is convenient, but often there are added ingredients that just aren’t necessary.
THE HARDEST PART ABOUT MAKING NUT MILK IS REMEMBERING TO SOAK YOUR NUTS OVERNIGHT.
Once you’ve established a routine, it’s easy and rewarding to make you’ll wonder why you ever bought it from the store.
Creamy, nutty, smooth, rich, frothy and simply delicious.
INGREDIENTS: MAKES ABOUT 2L
- 3 cups raw, unsalted nuts (I used a combo of cashews and almonds)
- 2-3 cups of water for soaking
- 8 cups fresh water for blending
- 2 tsp vanilla extract (optional)
- 1 tsp. Ceylon cinnamon (optional)
MAKE IT LIKE SO…
- Soak 3 cups nuts overnight in water
- Drain and rinse nuts well before adding to a blender with 8 cups fresh water
- Blend on high for about 40 seconds
- Line a mason jar with a nut milk bag or a fine mesh strainer
- Pour and strain the nut milk, reserving the pulp for future baking or cooking (see below)
- Squeeze any excess milk from the bag
- Refrigerate and serve cold
optional: Add flavourings to your nut milk eg. cinnamon and vanilla