Homemade Almond & Cashew Milk (Vegan)
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!
Ingredients
- 1 Cup Raw Cashews and Blanched Almonds soaked overnight
- 3 Cups Filtered Water
- 1 Pinch Salt
- 1/2 tsp Maple Syrup optional
Instructions
- Soak the nuts overnight
- Drain them and pour away the water
- Add the soaked nuts to a blender along with the 3 cups of water, before blending for about 20 seconds
- Once blended, pour the liquid through a nut milk bag/cheese cloth into a large bowl and squeeze the bag until all liquid has come through
- Pour the strained liquid back into your blender and add in your sea salt, choice of sweetener and any other flavourings you'd like! (vanilla, cacao, cinnamon..)
Notes
Store in the fridge – will keep for 3-4 days