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Homemade Cashew and Almond Milk

3 12 cups water (or 4 cups if you want it less creamy)
12 cup almonds
12 cup cashews
1 tablespoon agave nectar (optional)
12 teaspoon cinnamon
12 teaspoon vanilla
14 teaspoon nutmeg


Submerge almonds and cashews in water overnight to soften (minimum 6 hours). Drain nuts, and discard water. Place nuts in a high-powered blender. Add water and remaining ingredients. Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved. Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl. Pour contents of blender over cloth. When it mostly drains through, give the cloth a good squeeze to get the remaining milk out. Discard nut pulp (or dry it and use it in another recipe! ). Drink and enjoy! Can be stored in fridge up to 4 days.

Source: www.food.com