And believe me, it’s good stuff left over, don’t throw the pulp away! I use the nutty pulp left over to make muffins. For the final step, you have to strain all of that pulpy goodness that’s left. It’s a tight squeeze in my food processer, but it hasn’t blown up on me yet!ħ. I use my food processer and have been very happy with the results. I use mineral water but regular old tap water works too. I also add the dates back in, another pinch of salt and 1/2 a vanilla bean (I save up my vanilla beans from baking and throw them into a jar of vanilla extract, they are perfect for using this way!). Now that they’re all rinsed off, add them to your food processor or high-speed blender ( I use this one). After the nuts have been soaking for at least 12 hours, rinse them well under running water. I’ve poured some of the water off of the top so you can see inside, but there should be about an inch of water covering these while soaking.Ĥ. I have 3/4 cup of almonds and 1/2 cup of cashews in this bowl, so 1 1/4 cups of nuts total, and they have been soaking overnight.Add 2-3 fresh dates and a pinch of salt to the soaking water as well.It’s up to you, but it’s good to remember that the longer you let them soak the better (it saturates the nuts and leaves less pulp behind). Helpful tip: I will often prep the nuts before I go to bed and process them in the morning or prep them before work and process them in the evening. Start by soaking the nuts (use raw, unseasoned nuts only).You can mix and match nuts, just remember to stick to that ratio.
Aim to have 1 part nuts to 4 parts water every time.
Almond cashew milk how to#
How to Make Almond Cashew Milkįirst, decide on the type of nut milk you would like to make. So fill up that coffee cup, get cozy and read on. If you’ve never made it before, you’ve come to the right place! I took photo’s of the entire process when I made the last batch and am happy to share all of the steps with you. The article also confirmed for me the perfect water to nut ratio for making the best product. Genius! With each batch, I add a few dates to the nuts during the initial soak and then I blend it all together for a sweeter tasting milk. The best piece of advice that I took away from that article was that I could flavor my milk as the nuts were soaking. I did read an article from Bon Appétit about a year ago, on the common mistakes that people can make when making nut milk and I’ve followed a few of those tips wholeheartedly since then (you can read that article here). In a nut shell (pun intended!), it’s just a matter of soaking raw nuts, processing them with water and straining the pulp out. It’s worth it to me because I know exactly what’s in it and I feel some satisfaction with taking care of my self in this easy way. I know that nuts can be expensive, but I’ve been good at grabbing larger quantities when I find a sale of raw nuts and because I’m the only one who drinks it at home, I don’t mind the extra expense. After that, I just sort of became hooked and have been making it ever since.
Almond cashew milk skin#
I had stopped eating regular milk and most dairy to see if that would help with some persistent skin problems I was having. I started making my own nut milk about a year ago.
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