Homemade nut milk – Almonds and cashews raw nut milk, vegan, healthy and delicious!
We are big nut milk consumers. I use nut milk for everything: overnight oats, cookies, cakes, eggs, smoothies, pies.. However I always make sure I buy the “purest” one which can be sometimes a real challenge. How come do we find so many ingredients on nut milk labels? I really hate these brands where it’s mostly sugar and additives so I stay away from them.
My favorite brand by far is The New Barn. It’s the closest almond milk I found that taste like real almonds. I use it for my lattes and cereals bowls. Otherwise I buy a less expensive one that I use for cooking.
I wanted to give a try to homemade milk and decided to start with a mix of cashews and almonds to get a beautiful white color.
Basically you can make nut milk with every nuts but they are not all equal. Cashews, macadamias, hazelnuts and almonds are the best options. Walnuts, peanut and pecan are a bit bitter..
Don’t buy inexpensive roasted nuts for your homemade milk. Raw, organic nuts are THE only way to go and make sure they are unseasoned: unsalted, and unsugared.
TIPS: To keep the nuts fresh, you can store them in glass jars and keep them in the fridge or even in the freezer.
For this recipe, you’ll need a powerful food processor like the vitamix one. Otherwise you risk to burn the motor of your machine. I also don’t use a milk bag because I find the chunks so yummy. Your choice to use one or not.
First, start by soaking the nuts overnight. It will give them a creamy texture. This step is mandatory for a delicious nut milk.
After processing (instruction below), you’ll need to flavor your milk. You can either make it sweet like I did with honey or also add vanilla beans. You can also add a pinch of salt if you want to use it for savory cooking purposes.
Keep your nut milk in the fridge for 3-5 days max. Since nut milks contain no lactose, they make a perfect substitute for dairy milk for those suffering with belly gut issues and lactose intolerance.
Feel free to swap milk in any recipe for this alternative one. It can almost always be used in a one-to-one ratio in recipes calling for dairy milk.
That’s actually what we did with Liz from Kosher Like Me in the very springy quinoa recipe we made during a fun afternoon together. Her original recipe had a dressing with buttermilk but we switch for this homemade nut milk. Delish!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 1 cup of raw nuts (here almonds and cashews)
- 3 cups of filtered water
- 1 tbsp of honey
- Soak nuts in water overnight.
- Add nuts to a food processor with 3 cups of water.
- Process for a few minutes on high speed until full blended.
- Add honey and process again for 1 minute.
- Use a milk bag if you want to get rid of small chunks.
- Otherwise just pour into a glass jar and keep refrigerate for 5 days.