Almond Milk
Ingredients
- 4 cups filtered water
- 1 cup raw almonds (soaked)
- 2 pitted dates (optional)
- A pinch of sea salt
Directions
- Soak the almonds overnight in room-temperature water or soak for 1-2 hours in hot water. Drain and rinse.
- Add all the ingredients to a high-speed blender and blend until completely smooth (at least 2 minutes).
- Strain through a nut milk bag.
- Transfer the milk into a glass jar and refrigerate. Shake well before use and use within 4 days.
Notes
- The almonds must be raw as roasted almonds will give a different flavor.
- For a thinner consistency, add more water. For a thicker consistency, add more almonds.
Cashew Milk
Ingredients
- 4 cups water
- 1 cup raw cashews
- 3 pitted dates (optional)
- A pinch of sea salt
Directions
- Add all the ingredients into a high-speed blender and blend until completely smooth (1-2 minutes). If you do not have a high speed blender, soak the cashews in room-temperature water overnight or for 15 minutes in hot water. Drain cashews and rinse.
- If needed, strain using a nut milk bag or fine mesh strainer.
- Pour the cashew milk into a glass bottle and refrigerate. Shake well before use. Use within 3 days.
Notes
- The cashews must be raw as roasted cashews will give a different flavor.
- For a thinner consistency, add more water. For a thicker consistency, add more cashews.