How to Make Cashew-Almond Milk (Dairy-free)

If you are looking for a dairy-free milk alternative that is without fillers, I got you covered:)

I made this simple cashew-almond milk this morning. Over the past year, we have been consuming less milk and have noticed positive changes in our digestion. Store-bought substitutes of dairy milk are often loaded with questionable ingredients so making your own dairy-free milk is a great alternative....and so easy.

You can use any type of nut or seed. Lately, I have been experimenting with mixing nuts and my current favorite is a mix of half cashews and half almonds.

Here is how to make it:

Cashew-Almond Milk (Dairy-Free)

Makes 4-5 cups

Ingredients:

  • 1 cup raw nuts

  • filtered water

  • 1/4 t sea salt (for soaking)

  • 1T apple cider vinegar (for soaking)

Preparation:

  1. Soak overnight 1 cup of raw nuts (1/2 almond, 1/2 cashews today for me) in 4 cups of filtered water, 1/4 t salt and 1T raw apple cider vinegar

  2. Drain and rinse nuts in a colander

  3. Place soaked nuts and 4 cups of filtered water in Vitamix or other high speed blender and blend on high for 60-90 seconds

  4. Line a colander with a nut-milk bag or a double/triple folded large gauze sheet. Hang colander inside a large mixing bowl. Pour nut milk mix into colander and let liquid drip through

  5. Grab edges of nut milk bag/gauze and squeeze remainder liquid from the bag until only pulp is left in the bag (careful as it may be very hot!). Alternatively, just allow gravity to do the job (it takes a bit longer that way)

  6. Transfer milk into glass bottles or Mason jars for storage in the fridge

  7. Optional - sweeten to taste using stevia/honey/maple syrup/vanilla

You can use the leftover pull to add to smoothies for a protein boost, or in baking recipes. I like to portion out the leftover pulp in ice cube tray and freeze. This way I can remove 1-2 cubes when making a smoothie for added protein, fat and flavor!

Stay Happy and Healthy,

Eva

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