– Gluten Free – Plant Based – Dairy Free – Soy Free – Egg Free – Sugar Free – Raw –
Yay! I have been wanting to put this recipe up for weeks! I absolutely love making my own cashew/almond milk at home because it is so decadent and creamy! I have officially swapped from cow dairy creamer to now this lovely cashew milk (creamer) for my coffee in the morning. I am slowly transitioning many things in my life to plant based in an effort to save this beautiful planet and my furry friends. To start, all you need is a cup of cashews. I sometimes like to add 3/4 cup cashews and 1/4 cup almonds. Feel free to swap this to all almonds or all cashews! This part is up to you.
So you are going to want to soak your nuts in a couple cups of water in the fridge for at least four or five hours. I usually like to put them in fridge before bed so I can wake up and make my fresh latte right then and there. The longer they soak, the more creamy the milk will be.
After the nuts have soaked long enough, drain the water and rinse the nuts. Now add your soaked nuts, 1 litre of water, 1/8 tsp of cinnamon, one to three pitted date, and 1/4 tsp vanilla extract to a blender! Time to blend it up!!
Blend your milk mixture on high for about 60 – 90 seconds. You really want to mix it well so there is less chunks after.
Now for the messy but fun part. Grab a thin T-Shirt or a Nut Milk Bag (if you have one) and pour the liquid into the shirt with a large bowl underneath. Make sure you don’t let any of it run out the sides. You are going to squeeze the liquid out and leave the nut bits behind in the shirt. Be careful you don’t squeeze too hard or go too fast or thing will fling out the side or ruin your shirt if you are using one.
I suggest you only work on one third of the milk liquid at a time – adding a little more and more as you strain the bits out.
Make sure you squeeze from higher up the shirt or the sides of the nut milk bag and not just the ball at the bottom. You want to get as much liquid out as you can.
Once you are done squeezing all the liquid out, pour the bowl of liquid back into the blender and do this straining process once more without letting the little nut bits flying all over the place.
Once you strain the liquid for the second time you are done! This milk is ready to enjoy.
Plop the liquid into a glass or mason jar to save for your porridge, cereal, coffee, smoothies or whatever you love! I suggest you save the left over nut bits and put it in some granola, almond chocolate cups or other baking! I usually keep this fresh made cashew milk in the fridge for up to five days. Just give it a shake or stir before using! I hope you become as obsessed with cashew milk as I am 🙂