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Easy Homemade Cashew-Almond Milk: No Straining Required

Updated on September 27, 2017

Easiest Homemade Nut Milk EVER

The foam will dissipate as the milk sits and cools in the fridge.
The foam will dissipate as the milk sits and cools in the fridge.

I wanted a better nut milk, so I made it myself!

I decided to make my own nut milk after perusing the nutritional labels on the commercially produced varieties at the grocery store. I found myself asking, "How does almond milk have just one gram of protein per cup?" After some fancy math, I determined that there are only four almonds in one cup of commercial almond milk. (Again with the fancy math.) That meant I would be paying around thirty cents for four almonds, some water, a little thickener, a little emulsifier, and some supplemental vitamins. Guessing the thickener and the vitamins compensate for lack of almonds! Commercial cashew milk faired just as poorly under scrutiny.

Initially, I purchased a nut milk bag, and used whole almonds. If you have tried such nonsense, you know the straining part itself is messy. Then, there is the attempt to rinse out and wash the bag, also messy. And, what to do with all that leftover almond pulp? (I tried making granola with mine. Epic fail.) So, in an attempt to simplify what was an ordeal for me, I turned to slivered almonds; thinking I could skip straining, as the skins had already been removed during the blanching/slivering process. It worked, and I really liked the flavor, crisp and bright, not nearly as bitter as the milk I had made with whole almonds. I felt the milk could be a little creamier. So, I traded half the almonds for cashews, which added just the right amount of creaminess. (I also tried making straight cashew milk. It was super creamy, but had a strong cashew flavor, not great in my coffee, which is test #1 for me!)

I really love this blend. The flavor is just right, crisp and creamy. It works well in cooking and baking; also in smoothie and ice cream recipes. It contains twelve nuts per cup, triple the amount of protein in the commercial varieties. But, best of all, it steams and foams up beautifully, for my morning latte!

Cook-Eat-Repeat

Prep time: 4 min
Ready in: 4 min
Yields: 1 quart (8 cups)

Parts & Parcels

  • 7 1/2 cups water, separated
  • 1/2 cup cashews, unsalted (See blender tip)
  • 1/2 cup slivered almonds (See pic), (See blender tip)

Optional Additions

  • Sweetener of choice (1-3 Tablespoons)
  • Vanilla (1/2-1 teaspoon)
  • Dates add a caramel flavor (2-4 medium sized)
  • Note that both Vitamin D gel caps and Vitamin B-12 tablets can be added before blending, without affecting the flavor, or color, of the milk.

Methods & Madness

  1. Add 4 cups water, cashews and almonds to blender. (See foam tip) Start blending on low, transition to high as nuts being to emulsify. Blend for 3 minutes on highest setting.
  2. Add remaining 4 cups of water to storage container(s), dividing evenly, if using more than one container. (See storage tip and pic) Add blender contents, again dividing evenly, if using more than one container.
  3. Refrigerate. Use within a week. (See sediment tip)

Tips & Tricks

  • Cashews Either raw or roasted, without salt, will work in this recipe, and not affect the flavor. If your store only carries salted, or that's what you happen to have in the pantry and want to use up, rinse them in a colander before using. That will remove most of the salt, keeping your milk from tasting like sinus spray.
  • Blender If you do not have a high speed blender (Vitamix or Blendtec), you will need to soak the cashews and almonds in water for 4 hours or overnight. Make sure to drain and discard soaking water before adding.
  • Foam A considerable amount of foam will form during blending. Adding only 4 cups of water to the blender gives the foam some room, and prevents a mess.
  • Storage I prefer to store my milk in two 1 quart (4 cup) containers. I purchased three said containers, so that I can make a fresh batch of milk before using all of the last batch. This way we are never without milk. (See pic)
  • Sediment As the milk sits in the fridge, sediment will collect on the bottom(s) of your storage container(s). Should you want to maximize nutrition and consume every nut particle, give the container a shake before using. Or, if you feel your milk is a little too gritty, just pour and leave the sediment settled. (You can always use that last gritty cup of milk in a smoothie.)

Slivered Almonds

Just in case these little beauties are new to you.
Just in case these little beauties are new to you.

Storage

Two of my three storage containers.
Two of my three storage containers.

Based on a 1 cup (8oz) serving

Nutrition Facts
Serving size: 1
Calories 94
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 1 g5%
Unsaturated fat 7 g
Carbohydrates 4 g1%
Sugar 1 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 0 mg
Sodium 1 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of No Strain Cashew-Almond Milk

© 2017 Stacy Lea Becker

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    • Tom Lohr profile image

      Tom Lohr 4 weeks ago from Santa Fe, NM

      Awesome info.....it looks delicious