Homemade Cashew Almond Milk

1. 1

   Soak the almond and cashews in a bowl overnight for a minimum of 6 hours.

2. 2

   When finished soaking, drain almonds and nuts and discard the water.

3. 3

   Place almonds and cashews in a Vitamix or high powered blender.

4. 4

   Add the 4 cups of new filtered water.

5. 5

   Add the agave nectar, cinnamon, vanilla and nutmeg.

6. 6

   Cover with lid and blend on high until creamy texture and majority of nuts are finely blended.

7. 7

   Place a nut bag, double-ply cheese cloth or kitchen towel into a large bowl.

8. 8

   Pour blender milk mix into bowl, ensuring the larger nut particles get captured in the cloth.

9. 9

   Gather the cloth together and squeeze the bag to get the remaining milk out.

10. 10

    Pour milk into a glass jar or pitcher.

11. 11

    Can be stored in fridge up to 3 or 4 days.

12. 12

    Discard the leftover nuts in bag (or use the leftover pulp in another recipe!

13. 13

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.