Raw Almond Mylk

I’m a huge almond milk fan.

When it comes to non-dairy milks, my body is happiest when I drink almond milk.

Almonds are an amazing beauty food, and are abundant in antioxidants including skin-loving Vitamin E.

They’re high in the anti-stress mineral magnesium, as well as bone-building manganese.

Almond milk is my favorite choice for making my morning matcha latte, especially considering almonds sit so well in my stomach.

When I became plant-based, I was shocked at all the strange ingredients store-bought almond milks had.

Gums, stabilizers, oils, fillers and….

So. Much. Added. Sugar!!

Plus, the ones that were organic, had the cleanest ingredients and tasted the best were often up to $11 a bottle.

I don’t have a problem with spending extra money for higher quality, healthier products, but when the ingredients are just almonds and water I would rather make my own.

Plus, home-made is so much better!

The only investment you need to make is a good quality nut milk bag.

I say good quality because some nut milk bags, particularly the super cheap ones, are not fine enough to filter out all the nut pulp from the milk.

I’ve ended up with way too many gritty almond milks because of a crummy nut milk bag.

When you buy one, hold it up to the light. It should be very finely woven, and you should not be able to see through it.

I’m talking almost like trying to look through a piece of fabric.

Even if you don’t have the best blender in the world, a good nut milk bag will give you smooth and creamy almond milk.

Save the almond pulp!

You can use it in baking, skincare, raw recipes, oatmeal and more.

It’s great stuff, and it freezes wonderfully.

As far as soaking goes, if you have a standard blender I would highly recommend soaking your almonds for 8-12 hours before making the milk.

If you have a Vitamix or similar, you don’t have to soak them, but it helps soften the almonds, increases bioavailability and makes them easier to digest.

This recipe is best within the first 3 days of making it.

Ingredients:

2 cups raw almonds
5 to 6 cups filtered or spring water (use less water for a thicker milk)
1/2 tsp sea salt
1 tsp vanilla extract
1 tsp maple syrup or honey (optional)

Directions:

  1. Blend everything together in a blender on high speed for about 60 seconds.
  2. Pour the milk through your nut milk bag into a large bowl.
  3. Squeeze until all the milk has left the almond pulp inside the bag, and the pulp is dry.
  4. Pour into an airtight container and store in the fridge.
  5. You can store the almond pulp in a ziplock bag in the freezer for later use if you wish.

Enjoy! ❤

Creamy Cashew Mylk

As far as flavor, creaminess and versatility, cashew milk is probably my favorite non-dairy milk alternative.

While cashews are a little heavier and more difficult for your digestive system to process, I notice that when I blend them into milks or sauces, I have a much easier time with them.

Cashews are actually not nuts, but a seed harvested from a variety of fruit called a “Cashew Apple”, which is native to Brazil.

While we will be using “raw” cashews for this recipe, take note that all cashews sold in stores have been steamed to remove harmful compounds found in truly raw cashews.

Cashews aren’t my top choice of nut in terms of overall digestibility, but they actually contain a ton of nutrients, healthy fats and protein.

They’re extremely high in copper, which plays a vital role in maintaining healthy blood and bones.

They also have high amounts of magnesium, the “anti-stress” mineral; vitamin E, a skin-loving antioxidant; manganese, a metabolism booster; and oleic acid, a healthy omega fatty acid.

So to sum it up, cashews are kind of a major superfood – just stick to the ones sold at the grocery store.

Because this milk recipe is rich with glorious, creamy cashew nuts, it’s perfect for making lattes, adding to coffee or tea, making chia puddings, baking, and adding creaminess to smoothies and “mylkshakes”.

If you have a friend, co-worker or family member who thinks they don’t like non-dairy milks, give them this one.

Probably my favorite thing about this milk recipe is you don’t actually need to use a nut milk bag.

The raw cashews break down to a smooth consistency in any high-speed blender. This also helps make it a heartier, more filling and protein-rich nut milk option.

Which for me, is a godsend, as I tend to be lazy when it comes to making nut milks. But there is such a difference between homemade and store bought nut milks, it’s so worth it in the end.

You also don’t have to soak your cashews, but it will help with consistency – especially if you don’t have a Vitamix or other high-powered blender.

This recipe will make you about 6 cups of cashew milk, which turns out to be quite a lot. I like to share mine with friends and family, because it’s such a crowd-pleaser!

With refrigeration it should last up to about 4 days in the fridge.

Ingredients:

2 cups raw cashews
6 cups filtered or spring water
1/4 tsp vanilla extract
2 pitted medjool dates (optional)
1/8 tsp sea salt 

Directions:

  1. If you’re soaking your cashews, let them soak in three cups of filtered water, in an airtight container (in the fridge) for 6-8 hours, or overnight.
  2. Drain and rinse the cashews before adding to the blender.
  3. Add everything to a high speed blender.
  4. Blend on high for about 3 minutes, or until the outside of the blender becomes a tiny bit warm.
  5. Pour into a mason jar or reusable container.

Enjoy! ❤