Creamy Almond-Cashew ‘Milk’
by Cherie King
This “milk” is smooth, creamy, delicious and great for the lactose-intolerant or anyone who just wants to avoid drinking dairy milk for any reason whatsoever. Add to cereal, use as a base for shakes or non-dairy ice cream, or simply enjoy in a glass! Even makes a “milk” mustache! 😉
What you’ll need:
1 c. raw almonds, soaked 8-10 hours or overnight (soaking optional but produces best results)
1/2 c. UN-roasted cashews, soaked in water for at least one hour (soaking optional but produces best results)
3-5 c. purified water (use 3 c. water or less for more of a “whole milk” or “cream” – use more for a thinner more “skim-type milk”)
1/4 tsp. vanilla (optional if you prefer plain ‘milk’)
1/8 tsp. sea salt
1-2 tsp. of agave nectar or to taste (can substitute with dates but the “milk” may come out a little darker)
Nut Milk Bag
How to Make It:
Blend all ingredients in blender until well blended. Strain through nut milk bag into a large bowl.
Store the nut milk in an airtight jar in the refrigerator for up to 2 -4 days. You can blend with cocoa powder & agave nectar (or other natural, unrefined sweetener) to make chocolate milk or strawberries & sweetener for strawberry milk.
Helpful Tips:
- Save the pulp that is left over after straining by freezing or drying it out (then grinding to flour) for adding to cookie, granola or cracker recipes or use as an exfoliating facial/body scrub!
- If you do not have a nut milk bag, run out to Home Depot or Lowe’s and ask for a paint strainer bag…works just as well and costs way less!
