During quarantine my friends are all baking and dropping off goodies to show they care. I’ve made more almond butter cookies (recipe here) than I can count, so I decided I was going to make my homemade almond/cashew milk for my boyfriend's parents, who, by the way, I haven’t even fully met yet...
But, they loved it!
Check out the recipe from Shayna's Kitchen for almond/cashew (or any kind of nut) milk below:
▫️1 cup raw almonds, soaked overnight in cool water
▫️5 cups alkaline or filtered water (less to thicken, more to thin)
▫️optional: 1 tsp. vanilla extract or 1 vanilla bean, scraped (omit for plain) to sweeten
Add your soaked almonds, alkaline water, and any additional add-ins (optional) to a high-speed blender (like Vitamix or Blendtec). Blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour the almond milk over the towel, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4 days, though best when fresh. Shake well before drinking, as it tends to separate.