Super Creamy Homemade Almond Milk
- Place the almonds and cashews (if using) in a small bowl and cover with boiling water. Allow to soak for 30-45 minutes.
- Drain the nuts and discard the soaking water.
- Transfer the nuts to a high speed blender and add 4-5 cups filtered water, so that there is about twice as much water in the blender as nuts, and the vanilla.
- Blend on high speed until the nuts are pureed into tiny bits - almost like almond flour.
- Line a large mixing bowl with a large piece of clean cheesecloth. Wrap it around the sides of the bowl and secure it under the bowl or secure it to the sides of the bowl with a couple of binder clips. Either way, make sure it is not going anywhere.
- Carefully pour the contents of the blender over the cheesecloth, then carefully gather the four corners of the cheesecloth, twist a couple of times and lift to drain. Very carefully, squeeze the cheesecloth to drain all of the liquid into the bowl. Discard the cheesecloth and its contents (or a quick google search should provide some recipes that use up almond milk pulp).
- Add 1-3 more cups of water to the bowl to thin out the milk to your desired consistency.
- Taste the milk in the bowl and add sweetener to taste, if desired. If you add sweetener, I'd also suggest adding a small pinch of salt, but it is up to you.
- Pour the milk into a pitcher and drink immediately or store in the refrigerator.
If you can't have cashews, replace them with an additional 1/2 cup of almonds. Your milk will be a little less creamy, but still delicious! Store in an airtight container in the fridge for up to about a week, though the sooner this milk is consumed, the better. You may need to stir or shake gently before you drink it, if the milk starts to separate (remember - this version does not contain additives to help it maintain a uniform consistency!). Yield: 6-7 cups