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Homemade Nut Milk

Homemade almond and cashew milk, pure and nutritious without gums or oils. Nuts are rich in healthy fats, vitamin E, omega-3s, and fiber. Soaking nuts helps germinate them for better nutrient availability.

From The Young Forever Cookbook

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

Instructions

  1. Place the almonds and cashews in a large bowl and add enough water to cover. Soak in the refrigerator for at least 8 hours, or best overnight.
  2. Drain and rinse the nuts. Working in batches, place half in a blender with 2 cups of the filtered water. Blend on high until smooth. Transfer to a large bowl. Repeat with the remaining nuts and 2 cups water, adding the coconut and maple syrup if using. Transfer the second batch to the bowl, mix to combine, and season with the salt.
  3. Place cheesecloth over a large jug or bowl and carefully ladle or pour the milk over it. You will want to do this in batches, gathering the cheesecloth to squeeze out the milk as much as possible.
  4. Pour the milk through a fine sieve into a glass mason jar. Cover with the lid and store in the refrigerator for 3 to 4 days.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Polyunsaturated fats
    From: Almonds
  • Oleic Acid
    From: Cashews

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • Osteoporosis
    Protects against · via Almonds
  • Wrinkles
    Improves · via Almonds
  • Bone mineral density loss
    Protects against · via Almonds
  • Skin Aging
    Protects against · via Almonds
  • Cardiovascular Disease
    Reduces risk of · via Polyunsaturated fats
  • Aging
    Protects against · via Cashews
  • Obesity
    Reduces risk of · via Oleic Acid

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