Make your own almond or cashew milk
Homemade almond milk is a quick and easy way to get your nut milk fix right from the comfort of home—and without all the packaging. Keep it plain or customize it with sweetener and flavorings. (photo source: Sandi Benedicta)
Adapted from Ambitious Kitchen
Yield: 4 cups | Prep: 4-6 hours | Time: 15 min
Ingredients
1 cup almonds, soaked for 4-6 hours or overnight
4 cups filtered water (use 3 or 3 1/2 cups for a thicker consistency)
1 teaspoon vanilla
1 tablespoon honey, maple syrup or sweetener of choice
Optional: 2-3 tablespoons cacao powder for a chocolate version
Preparation
Combine almonds and water in a medium bowl and let sit for 4-6 hours or overnight in the fridge
Drain the excess water and rinse your almonds.
In a blender, add soaked almonds, filtered water, vanilla, and sweetener of choice and run it on high for 1-2 minutes or until smooth.
Strain the mixture using a nut-milk bag, cheesecloth, or dish towel. Squeeze the bag or dish towel with your hands to get out all the liquid. You can compost or save this almond pulp to use in other recipes.
Add the almond milk to an airtight container and store in the fridge for up to five days. Homemade almond milk separates naturally since it has no stabilizers or emulsifiers, so give it a good shake before serving.
Easy ingredient swaps
To make cashew milk:
Follow the same steps as the almond milk recipe, but instead substitute 1 cup soaked cashews for the almonds.