Nut milk is a healthy and delicious alternative to dairy and because it's so easy to make, you’ll want to have a jar or two in the fridge at all times. Use different nuts to create different tastes and textures. Cashews, for example, are naturally sweet and creamy, so I tend to make cashew milk more than any other. Depending on how you want to use the milk, you may choose to make plain milk for a more neutral addition to savory recipes or you can add a touch of cinnamon, dates, and vanilla when using in desserts, smoothies, or cereal.
Add all the ingredients to a blender and blend for about 2 minutes, starting at a low speed and gradually working up to the highest speed. If you’re aiming for a thinner consistency in the milk, strain the mixture through a fine-mesh strainer to remove nut pulp. Pour directly into mason jars or air-tight container and refrigerate. Keeps for 3 to 4 days. Shake well before each use.
Add all the ingredients to a blender and blend for about 2 minutes, starting at a low speed and gradually working up to the highest speed. If you’re aiming for a thinner consistency in the milk, strain the mixture through a fine-mesh strainer to remove nut pulp. Pour directly into mason jars or air-tight container and refrigerate. Keeps for 3 to 4 days. Shake well before each use.
