Almond and Cashew Milk
A super dairy free alternative to milk, great for turmeric milk, hot chocolate, frothy de-caf's and I also use it in my cooking.
Write a review
- 1 cup of Almonds or Cashews
- Filtered water (to activate)
- Himalayan or Sea Salt
- Vanilla Extract (optional)
- Soak nuts and rinse (For times see my Activate Your Nuts Chart - see below for link).
- Place nuts with 2-3 cups (see notes) of filtered water and blend on high for 4 minutes.
- Use a nut bag and pour the nut milk through and squeeze any liquid out.
- Voila! Your nut milk is done (you may want to add some vanilla or cinnamon at this point).
- I like my nut milk thick and creamy, therefore I use only 2-3 cups of filtered water, depending what I'm making it for. If I am using it in pancakes I'll water it down more. If I having an indulgent de-caf which I do from time to time, or a hot chocolate then I only use 2 cups. You can use up to 4 cups of water if you need your nut milk to last longer.