Nut Milk

cashew milk

This is the easiest thing I’ve ever made and one of the tastiest. Inspired by Amy Chaplin’s wonderful cookbook, “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” I decided to finally try my hand at almond milk and then later, because almonds became so pricey, cashew milk. Everyone always says it’s better tasting than the store bought stuff, a cinch to make, and better for you. It is a cinch to make! Total time (not including the overnight soak for some of the nuts): 3 minutes.

Anyhow, I never tried it because I’m not a milk lover to begin with, so I didn’t feel I needed a vegan substitute. And, I prefer my coffee black. Though now that I’ve been making it, and it’s so delicious, I add foamed nut milk (usually cashew) to my coffee. And when I’m preparing chia seed porridge in the morning (another dead simple thing to make), I need a nut milk.

If you’re using almonds, you’ll need to soak the raw nuts overnight. If I’m using raw split cashews, I skip the overnight soak. And, because cashews don’t have a skin, I also skip the straining afterwards. If you’re using almonds, Amy Chaplin says to soak them 6-12 hours.

Homemade Nut Milk
Plant-based milks like those made with almonds, cashews, Brazil nuts, or hemp seeds are both delicious & easy to make!
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Prep Time
12 hr
Cook Time
1 min
Total Time
12 hr 1 min
Prep Time
12 hr
Cook Time
1 min
Total Time
12 hr 1 min
Ingredients
  1. 1 cup whole raw nuts (cashews, hazelnuts, almonds, Brazil nuts, or seed of choice)
  2. 1 teaspoon vanilla extract
  3. 1/2 teaspoon ground cinnamon
  4. Pinch sea salt
  5. Filtered water
Instructions
  1. *If using almonds: Place 1 cup of almonds in a small bowl and cover with 2 cups of water. Soak overnight or for at least 6 hours.
  2. Drain almonds.
  3. *If using cashews, you can skip the overnight soaking.
  4. Transfer to a blender and add 4 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.
Notes
  1. Make sure to use filtered water and all organic ingredients. The original recipe calls for removing the almond skins after you soak them, if you want to, by all means do that. I didn't, and it still tasted delicious. If you want a smoother milk you can strain it in cheesecloth. This almond, cashew (or nut of choice) milk will keep for about 5 days.
Adapted from Amy Chaplin
Adapted from Amy Chaplin
Ageless Diet Life http://agelessdietlife.com/