I planned on posting this recipe earlier this year but was waiting for the right time to post it. While I make it in the summer I find that I make more nut milks in the fall and winter.
I have been playing around making nut milks for awhile and my favorite has been almond milk with cinnamon sweetened with dates, agave, or honey. Then I started mixing the nuts and this Vanilla Cinnamon Almond Cashew Milk has been my new favorite! You can make a smaller batch by dividing in half. If you like thinner milk you can add more water. You can also make this with just almonds, I like to soak my almonds 8-12 hours as the milk is smoother and creamier.
I don’t use homemade almond milk for my daily smoothies or when the flavor, texture, and deliciousness will be lost but will save it for coffee, tea, enjoying on it’s own, or other “special occasions”. I go in spurts making a lot of nut milk some weeks/months and not so much others.
If you haven’t made nut milk at home before I highly recommend trying it. I think you will be surprised at how easy it is and how amazing it tastes!
Vanilla Cinnamon Almond Cashew Milk
Makes about 54-56 ounce
1c raw cashews
1c raw almonds
6 1/2c cold filtered water
1 tsp ground cinnamon
1 whole vanilla bean
3-4 Medjool dates, pitted
pinch of sea salt or pink himalayan salt
Soak cashews and almonds overnight or approximately 8 hours. Rinse and drain nuts and place in a Vitamix with water, cinnamon, vanilla bean, dates, and salt and blend 3-4 minutes on high. Use a nut bag to strain pulp from milk. Store milk in an airtight container and enjoy within 2-3 days. Reserve pulp for other recipes such as cracker, smoothies, or protein/power balls.