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Healthy Nut Milks

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I don’t know about you but I love putting milk into drinks and cow’s milk isn’t always for me.

Boxed nut milk has too many questionable ingredients so I love to make my own nut milk. Cashew milk is utterly easy to make and the creaminess is divine! The soaked cashews blend easily and you don’t even need a high-tech blender to do a good job of making a high fiber, nutrient-dense, vegetarian-friendly milk that both children and adults enjoy. Almond milk takes a bit more time and you need a nut bag to strain the milk but once you’ve tasted fresh almond milk, you may never buy the boxed stuff again. Buy the highest-quality nuts you can afford.

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Cashew Milk (makes 5 cups)

  • 1 cup raw cashews
  • 4 cups water (use less water for creamier consistency)
  • If you choose, you can add sweetener or vanilla extract extract
  1. Soak nuts in water overnight (or at least 4 hours). Drain water
  2. Add the soaked cashews and water to blender and blend until nuts are totally pulverized. There is no reason to strain this milk. The cashews should pulverize easily.
  3. Store fresh cashew milk in a covered glass jar in the refrigerator. Shelf life is 3-4 days

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Almond Milk (makes 5 cups)

  • 1 cup raw almonds
  • 4 cups water (use less water for creamier consistency)
  • If you choose, you can add sweetener or vanilla extract

 

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  1. Soak nuts in water overnight to encourage sprouting (or at least 4 hours). Drain water
  2. Add the soaked almonds and water to blender and blend a few times
  3. Strain the husks out of the milk: Hold a nut bag over a small bowl and pour the nut milk through the nut bag (or sieve, coffee filter, muslin) one cup at a time, squeezing the bag to strain the nut milk.
  4. Put the almond meal aside to use for cooking or put in compost or feed to chickens.
  5. Store fresh almond milk in a covered glass jar in the refrigerator. Shelf life is 3-4 days.

Bet you won’t ever buy boxed nut milk again!

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