Almond Milk (And Cashew Milk!) At Home
Have you ever wondered what the dairy free creamer in your coffee is made of? Today we’re making our own almond milk and/or cashew milk in three super simple steps.
Whether you’re drinking it plain, mixing it in your coffee or using it in your smoothies, diary free milk is all the rage lately! I used to be riding the almond milk train for years… until I found out I’m allergic to almonds last fall.
So as much as I wanted to make another batch of my favorite almond milk again, I had to try it with cashews because, ya know, allergies.
It turns out that this recipe is just as delicious whether you use almonds or cashews! So pick your nut, and leggo.
Before We Get Started…
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This recipe does not contain the following allergens:Print
-1 cup almonds, cashews or whatever nut you want
-1 tsp salt
-1 tsp vanilla extract
-4 cups water
- in a small bowl, add your almonds or cashews, and 1 cup of hot water. soak for 30 minutes.
- in a blender, combine dates, salt, vanilla and water. drain your nuts from the warm water and add them to the blender. blend for a few minutes or until all solids are broken up.
- strain your milk through a piece of double lined cheesecloth into a glass container. store in your fridge for up to 1 week. make sure to shake before using!
Special tools you will need: cheese cloth, a high power blender.
Keywords: almond milk, cashew milk, dairy free creamer
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