Homemade Nut Milk

Name: Homemade Nut Milk
Prep time: 30 min
Total time: 30 min
Yield: makes 4 cups
Ingredients: 1 cup raw whole almonds; 1 cup raw cashews; 4 cups filtered water; 0.5 cup unsweetened desiccated coconut (optional); 1 tbsp maple syrup (optional); Pinch of sea salt

A clean homemade almond-and-cashew nut milk with no gums or oils, relying on an overnight soak to germinate the nuts and unlock their fats, vitamin E, and fiber.

From The Young Forever Cookbook

Prep: 30 min
Total: 30 min
Yield: makes 4 cups
Category: Beverage

Nutrition (estimated)

per 1 cup

Calories: 60 kcal
Protein: 2 g
Fat: 5 g
Carbs: 3 g
Fiber: 1 g
Sugar: 1 g
Sodium: 20 mg

Ingredients

1 cup raw whole almonds
1 cup raw cashews
4 cups filtered water
0.5 cup unsweetened desiccated coconut (optional)
1 tbsp maple syrup (optional)
Pinch of sea salt

Almonds Cashews

Instructions

Soak almonds and cashews in a large bowl with enough water to cover. Refrigerate at least 8 hr or overnight.
Drain and rinse nuts. Blend half with 2 cups filtered water on high until smooth; transfer to a large bowl. Repeat with remaining nuts, 2 cups water, coconut, and maple syrup if using. Combine both batches and season with salt.
Strain through cheesecloth placed over a jug, working in batches and squeezing firmly.
Pour through a fine sieve into a glass mason jar. Seal and refrigerate up to 3–4 days.