HOMEMADE ALMOND + CASHEW NUT MILK

If someone told me I’d be making my own nut milks a year ago I would have laughed in their face.. but here I am! It’s actually one of my favourite things to do – it’s so satisfying and so much easier than you think! Give it a go – and don’t throw away your nut pulp.. make my turmeric nut pulp crackers.

INGREDIENTS

  • 1 cup raw cashews and blanched almonds soaked overnight in filtered water
  • 3 cups filtered water
  • Pinch sea salt
  • 1/2 tbsp maple syrup OR a medjool date (optional)

YOU WILL NEED

  • a nut milk bag or a cheesecloth

METHOD

  1. After soaking the nuts overnight, drain them and pour away the water.
  2. Add the soaked nuts to a blender along with the 3 cups of water, before blending for about 20 seconds.
  3. Once blended, pour the liquid through a nut mylk bag/cheese cloth into a large bowl and squeeze the bag until all liquid has come through.
  4. Pour the strained liquid back into your blender and add in your sea salt and choice of sweetener, and any other flavourings you’d like! (vanilla, cacao, cinnamon..)
  5. Store in the fridge – will keep for 3-4 days.
  6. Don’t throw away your nut pulp! Make my turmeric nut pulp crackers which can be found here.

 

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