Compared to store bought nut milks, the homemade version tastes creamier, has more nutritional value, and no additives or preservatives. You can make nut milks from most nuts. Almond is generally the most common, but cashew and hazelnut are few of my other favorites.
This time around I made an almond and cashew blend, which turned out delicious!
Blender or food processor
Nut Milk Bag
Bowls for soaking and straining
Jar to store finished milk
1 cup of raw almonds. Organic is best, raw and unsalted
1 cup of raw cashews
Soak the almonds and cashews overnight in a bowl or up to 2 days in filtered water (enough to cover them). Once the nuts have soaked overnight, drain off that water and rinse them.
Combine 1 cup almond/cashew mix to 2-3 cups of fresh water in the blender. The ratio of nuts to water depends on how rich and creamy you want the milk to be. A ratio of 1 cup nuts to 2 cups water makes roughly the consistency of 2% milk. I prefer 1 cup nuts to 3 cups water. Add this to your blender. If you are using a smaller blender, just make it in a few batches.
Add 1 tsp vanilla extract, ½ tsp cinnamon, and 1 tablespoon maple syrup to the blender. Adjust these amounts to your taste preference.
Blend on high speed for about 2 minutes. Blend until almonds and cashews are broken down very finely.
Strain in nut milk bag. Over a large bowl strain the mixture through the nut milk bag squeezing and twisting to separate as much milk as you can from the pulp.
Pour into a jar and enjoy! Store in the refrigerator in a sealed glass container for up to 3-5 days. Because there are no preservatives it does not last as long, so it is better to make small fresh batches more often.
The left over almond/cashew meal can be frozen and kept to use in baking and smoothies.