HOMEMADE RAW NUT & CASHEW MILK

Depending on what your favorite milk is Almond, cashew, or rice now you can make your own. Never run out again this recipe will make about 4 cups. Use on your favorite smoothie or any other recipes using dairy free milk:

SOURCE: https://www.culturesforhealth.com/learn/recipe/yogurt-recipes/homemade-raw-nut-milk/

INGREDIENTS:

  • 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)
  • 2-3 cups water for soaking the nuts
  • 4 cups water for blending

INSTRUCTIONS:

  1. Soak the nuts in 2-3 cups water overnight.
  2. Drain and discard water.
  3. Blend nuts with 4 cups water until almost smooth.
  4. Strain the blended nut mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
  5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.
SOURCE: https://www.culturesforhealth.com/learn/recipe/yogurt-recipes/homemade-cashew-milk/

INGREDIENTS:

  • 1 cup raw, unsalted cashews
  • 2-3 cups water for soaking the cashews
  • 4 cups water for blending

INSTRUCTIONS:

  1. Soak the cashews in 2-3 cups water for 3 hours.
  2. Drain and discard water.
  3. Blend nuts with 4 cups water until almost smooth.
  4. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
  5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

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