Description
This House Blend Homemade Nut Milk is a creamy, dairy-free alternative made from raw unsalted cashews and almonds blended with water and a pinch of kosher salt. Perfect for those seeking a fresh, preservative-free nut milk that’s easy to prepare and stores well in the refrigerator for up to a week.
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 cashews, almonds, water, and kosher salt to a high-speed blender. For best results, use a powerful blender like a Vitamix to ensure a smooth texture.
- Blend Nuts and Water: Start blending on low speed and slowly increase to high. Blend for about 2 minutes or until the mixture is very creamy and smooth.
- Strain the Milk: Pour the blended mixture through a nut milk bag to strain out the nut pulp, ensuring the milk is silky and free of grit.
- Store Properly: Transfer the strained nut milk into a glass container and refrigerate. Consume within 1 week for optimal freshness and flavor.
Notes
- Use raw unsalted nuts to avoid any unwanted flavors or added salt.
- Adjust the water amount to achieve desired creaminess—less water for thicker milk, more for thinner.
- The leftover nut pulp can be dried and used in baking or smoothies.
- Shake well before each use as natural separation may occur.
- Store the nut milk in an airtight glass container in the refrigerator.
