Description
This house blend homemade nut milk combines creamy cashews and almonds to create a rich, smooth, and naturally sweet dairy-free milk alternative. Perfect for breakfast, smoothies, or coffee, this simple nut milk is easy to make with just a few ingredients and a high-speed blender.
Ingredients
Scale
Nut Milk Ingredients
- 4 cups (930 g) water
- 1 cup (120 g) raw unsalted cashews
- 1/2 cup (85 g) raw unsalted almonds
- 1/4 tsp Diamond Crystal kosher salt
Instructions
- Combine Ingredients: Add the raw unsalted cashews, raw unsalted almonds, water, and kosher salt to a high-speed blender.
- Blend Nut Milk: Start blending on low speed, gradually increasing to high. Blend the mixture for a total of 2 minutes until it becomes super creamy and smooth.
- Strain Milk: Pour the blended mixture through a nut milk bag to strain out the nut pulp, ensuring a silky texture.
- Store the Milk: Transfer the strained nut milk into a glass container and refrigerate. Use within one week for optimal freshness.
Notes
- You can soak the nuts for 2-4 hours or overnight to make blending easier and the milk creamier, but this recipe works well without soaking.
- Use a high-speed blender like a Vitamix for best results to achieve a creamy texture.
- The leftover nut pulp can be dried and used in baking or smoothies.
- Kosher salt enhances the flavor but can be adjusted to taste.
- Shake well before each use as natural separation may occur.
