Make Your Own Nut Milks

I love making a batch of nut milk every week to be used in smoothies, lattes, and even recipes like Mac and cheese or homemade queso. The recipes are pretty similar for each one, with only minor variations.

Almond Milk

• 1 cup almonds
• 5 cups filtered water
• 1/2 tsp vanilla extract (optional)
• 1/4 tsp cinnamon (optional)
• pinch of sea salt (optional)
• optional: 1-2 dates for sweetness

1. Let almonds soak overnight in enough water to cover them.
2. Drain and rinse in the morning.
3. Add almonds to blender with 5 cups filtered water.
4. Blend until smooth, ~2 minutes.
5. Strain in nut milk bag of choice.

For the almond pulp, I love this post by Minimalist Baker. So many ideas and super easy to get almond flour from the pulp for all your favorite baking recipes!

Coconut milk

• 1 can full fat coconut milk
• 4 cups filtered water
• 1/2 tsp vanilla extract (optional)
• 1/4 tsp cinnamon (optional)
• pinch of sea salt (optional)
• optional: 1-2 dates for sweetness

1. Add all ingredients to a blender and blend on high until evenly combined, ~30 seconds – 1 minute.
2. Pour into container of choice (no blending necessary).

Cashew Milk

• 1 cup cashews
• 5 cups filtered water
• 1/2 tsp vanilla extract (optional)
• 1/4 tsp cinnamon (optional)
• pinch of sea salt (optional)
• optional: 1-2 dates for sweetness

1. Soak cashews overnight in enough water to cover them.
2. Strain in the morning and add to blender with filtered water.
3. Add remaining ingredients to a blender and blend on high until evenly combined, ~30 seconds – 1 minute.
4. Pour into container of choice (no blending necessary).