Description
This House Blend Homemade Nut Milk recipe offers a creamy, fresh alternative to store-bought nut milks, combining raw cashews and almonds for a rich, smooth beverage that’s easy to make with just a blender and a nut milk bag.
Ingredients
Scale
Ingredients
- 4 cups (930 g) water
- 1 cup (120 g) raw unsalted cashews
- 1/2 cup (85 g) raw unsalted almonds
- 1/4 tsp Diamond Crystal kosher salt
Instructions
- Add Ingredients: Place the raw unsalted cashews, raw unsalted almonds, water, and kosher salt into a high-speed blender.
- Blend Nut Milk: Start blending on low speed, gradually increasing to high speed. Continue blending for about 2 minutes until the mixture becomes super creamy and smooth.
- Strain Milk: Pour the blended mixture through a nut milk bag to strain out the nut pulp, ensuring a silky texture.
- Store and Serve: Transfer the strained nut milk into a glass container and refrigerate. Consume within one week for optimum freshness.
Notes
- Using raw, unsalted nuts ensures the purest flavor and control over saltiness.
- Soaking nuts overnight is optional but can make blending easier and improve digestibility.
- Nut milk bags are key for achieving a smooth, pulp-free consistency.
- Shake or stir before each use as natural separation may occur.
- Store in the refrigerator and consume within 7 days to maintain freshness.
