It's no secret that the world is incorporating more plant-based items in their everyday diet. A huge trend right now is plant-based milk. The three major players- Cashews, Almonds, and Oats never fail to impress. I'm still perfecting my Oat milk recipe so today we'll stick to cashews and almonds.
Here's how to make an easy and delicious plant-based milk in under 30 minutes:
Materials Needed
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Blender
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Cheese Cloth
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Funnel
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Mason Jar
Ingredients
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1 cup Cashews or Almonds, soaked overnight
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4 cups Filtered Water
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1 tsp Vanilla Extract
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1 tbsp Maple Syrup or Agave (add more or less depending on your preference)
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A dash of salt (I usually add ½ tsp)
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1 tsp of Cocoa Powder (optional; use this to make chocolate nut-milk)
Directions
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Add all the ingredients into the blender and blend for 3-4 minutes or until smooth.
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Line a large bowl with the cheesecloth and slowly pour the almond milk from the blender into the cheesecloth, stopping every minute or so to strain the cheesecloth and squeeze out the liquid into the bowl. It gets a little messy here.
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By the end, you should have all the liquid in the bowl and all the ground almonds in the cheesecloth. You can use the almond grounds for many different vegan cheese recipes.
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Funnel the liquid into a mason jar or large container and enjoy!
Note: the nut-milk may separate in the fridge but all you have to do is give it a shake when you want to use it. It will stay fresh for about 5-7 days.
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