Prep Time: 5 minutes | Serves: 4
Making nut milk is a lot easier than you might have imagined. With just a tiny bit of planning (remembering to soak them), you’ll end up with fresh creamy nut milk. Even if you don’t soak your nuts overnight, it is totally achievable, though your cashew milk might be a bit grittier.
This recipe is for cashew milk but you can substitute it with any other but. Keep in mind that other nut milks, to have the consistency of milk, may have to be strained in a nut milk bag or cheesecloth to remove the grit.
You may not want to add the honey and vanilla if you want to use the milk for something savory, like a creamy pesto or curry.
This recipe will yield about 32 oz of nut milk and keep for about 3-5 days in the fridge. Cut recipe in half if you want fresher nut milk.
- 1 cup organic cashews, soaked overnight
- 32 oz water
- 2 tsp vanilla extract (optional)
- 2 tbsp honey (optional)
- pinch pink salt
- Blend all together.