Homemade Cashew And Almond Milk

1. 1

   Submerge almonds and cashews in water overnight to soften (minimum 6 hours).

2. 2

   Drain nuts, and discard water.

3. 3

   Place nuts in a high-powered blender. Add water and remaining ingredients.

4. 4

   Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved.

5. 5

   Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl.

6. 6

   Pour contents of blender over cloth.

7. 7

   When it mostly drains through, give the cloth a good squeeze to get the remaining milk out.

8. 8

   Discard nut pulp (or dry it and use it in another recipe!).

9. 9

   Drink and enjoy! Can be stored in fridge up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.