Description
This House Blend Homemade Nut Milk recipe offers a creamy, delicious alternative to dairy milk, using a combination of raw cashews and almonds blended with water and a pinch of kosher salt. Perfect for those seeking a fresh, homemade nut milk without preservatives or additives.
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, such as a Vitamix A2300, for optimal blending performance.
- Blend Nut Milk: Start blending on a low speed and gradually increase to high. Continue blending for about 2 minutes or until the mixture is creamy and smooth.
- Strain the Milk: Pour the blended mixture through a nut milk bag to separate the liquid from the nut pulp, ensuring a smooth consistency.
- Store Properly: Transfer the strained nut milk into a glass container and refrigerate. The nut milk can be stored in the fridge for up to 1 week.
Notes
- Using a high-speed blender is key to achieving a creamy texture.
- Straining the milk helps remove any leftover nut bits for smoothness.
- Shake well before each use as natural separation may occur.
- You can adjust the nut-to-water ratio for thicker or lighter milk based on preference.
- Nut pulp can be dried and used in baking or smoothies to avoid waste.
