Hey there, fellow wellness warriors! Today, let's talk about one of my favorite topics: homemade alternative milks. Whether you're lactose intolerant, embracing a plant-based lifestyle, or simply curious about exploring new culinary horizons, making your own almond or cashew milk at home is a game-changer. Not only are these creamy concoctions deliciously versatile in recipes, but they also pack a powerful nutritional punch, offering a dairy-free alternative rich in vitamins, minerals, and antioxidants. So, grab your blender and join me on a journey to discover the simple joy of crafting your own nutritious elixirs from scratch! 🌱✨

This Makes About 32 oz.

Ingredients

1 Cup Nuts (cashews, almonds, etc.) - Fair Trade Organic if possible

3 Cups Filtered Water

1 Pinch of Celtic Salt

You’ll Also Need

Nut Milk Straining Bag (or even a cheese cloth or dish towel)

High-Speed Blender

Optional Added Flavor

You can infuse your ‘milk’ with a cinnamon stick, dates, agave nectar, and even vanilla extract

The How To

Soak the nuts in very hot water for 15 minutes OR they can be soaked in room temperature water overnight as well - whatever works for your schedule. *if you’re using almonds, remove the shells after soaking!

Add your soaked nuts, water, salt, and any additional add-ins to a high-speed blender and blend until creamy and smooth.

Strain using a nut milk bag – lay over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up.

Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods - they’re great for homemade crackers!

Transfer milk to a jar or covered bottle and refrigerate. Keeps for up to 5 days, but best when fresh. Shake well before drinking, as it tends to separate.