Note: To make any of the 2 nut milks a nut-coconut combo, place a can of Thai coconut milk in the fridge for 3-4 hours to allow the cream and milk to separate. Open the can upside down and scoop out 2 tbsp of coconut cream. Add to any of the milks.
In a saucepan or tea kettle, boil some water. Pour enough boiling water over the cashews to cover them completely. Let the cashews soak for 30 minutes or overnight.
Drain and rinse the nuts. Place in a high speed blender along with the 4 cups of water. Blend until your blender gets warm to the touch, around 3-5 minutes. If needed, blend longer until all nuts are well blended.
Add vanilla extract, stevia or syrup, and salt. Blend well. Transfer to a glass jar and refrigerate- Milk will last around 3-5 days in the fridge.
In a saucepan or tea kettle, boil some water. Pour enough boiling water over the almonds to cover them completely. Let the almonds soak for 30 minutes or overnight. Once almonds are done soaking, peel off all the brown skins using your fingers. They should pop right off.
Place nuts in a high speed blender along with the 4 cups of water. Blend until your blender gets warm to the touch, around 3-5 minutes. If needed, blend longer until all nuts are well blended.
Strain the almond milk through a nut bag. Squeeze the bag over a separate bowl until all liquid has been removed. Discard the pulp or save for a different recipe.
Return the almond milk to the blender and add the vanilla extract, stevia or syrup, and salt. Blend well. Transfer to a glass jar and refrigerate. Milk will last up 3-5 days in the fridge
Boil the 4 cups of water. Add to a blender along with the shredded coconut and blend for 1-2 minutes. Let the milk cool.
Once milk is cool enough to handle, strain it into a separate container using a metal strainer or a nut bag. Place milk in the fridge. The fat will separate at the top. You can scoop that out and use it to make a creamer or whipped cream, or for another recipe.
Ingredients
Directions
Note: To make any of the 2 nut milks a nut-coconut combo, place a can of Thai coconut milk in the fridge for 3-4 hours to allow the cream and milk to separate. Open the can upside down and scoop out 2 tbsp of coconut cream. Add to any of the milks.
In a saucepan or tea kettle, boil some water. Pour enough boiling water over the cashews to cover them completely. Let the cashews soak for 30 minutes or overnight.
Drain and rinse the nuts. Place in a high speed blender along with the 4 cups of water. Blend until your blender gets warm to the touch, around 3-5 minutes. If needed, blend longer until all nuts are well blended.
Add vanilla extract, stevia or syrup, and salt. Blend well. Transfer to a glass jar and refrigerate- Milk will last around 3-5 days in the fridge.
In a saucepan or tea kettle, boil some water. Pour enough boiling water over the almonds to cover them completely. Let the almonds soak for 30 minutes or overnight. Once almonds are done soaking, peel off all the brown skins using your fingers. They should pop right off.
Place nuts in a high speed blender along with the 4 cups of water. Blend until your blender gets warm to the touch, around 3-5 minutes. If needed, blend longer until all nuts are well blended.
Strain the almond milk through a nut bag. Squeeze the bag over a separate bowl until all liquid has been removed. Discard the pulp or save for a different recipe.
Return the almond milk to the blender and add the vanilla extract, stevia or syrup, and salt. Blend well. Transfer to a glass jar and refrigerate. Milk will last up 3-5 days in the fridge
Boil the 4 cups of water. Add to a blender along with the shredded coconut and blend for 1-2 minutes. Let the milk cool.
Once milk is cool enough to handle, strain it into a separate container using a metal strainer or a nut bag. Place milk in the fridge. The fat will separate at the top. You can scoop that out and use it to make a creamer or whipped cream, or for another recipe.