Ingredients
Scale
- 1 cup whole raw nuts (cashews, hazelnuts, almonds, Brazil nuts, or seed of choice)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch sea salt
- Filtered water
Instructions
- *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.
- Drain almonds.
- *If using cashews, you can skip the overnight soaking.
- Transfer to a blender and add 4 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.
Notes
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
- Prep Time: 720 minutes
- Cook Time: 1 minutes