Aim to have 1 part nuts to 4 parts water every time. How to Make Almond Cashew Milkįirst, decide on the type of nut milk you would like to make. So fill up that coffee cup, get cozy and read on. If you’ve never made it before, you’ve come to the right place! I took photo’s of the entire process when I made the last batch and am happy to share all of the steps with you. The article also confirmed for me the perfect water to nut ratio for making the best product. Genius! With each batch, I add a few dates to the nuts during the initial soak and then I blend it all together for a sweeter tasting milk. The best piece of advice that I took away from that article was that I could flavor my milk as the nuts were soaking. I did read an article from Bon Appétit about a year ago, on the common mistakes that people can make when making nut milk and I’ve followed a few of those tips wholeheartedly since then (you can read that article here). In a nut shell (pun intended!), it’s just a matter of soaking raw nuts, processing them with water and straining the pulp out. It’s worth it to me because I know exactly what’s in it and I feel some satisfaction with taking care of my self in this easy way. I know that nuts can be expensive, but I’ve been good at grabbing larger quantities when I find a sale of raw nuts and because I’m the only one who drinks it at home, I don’t mind the extra expense. After that, I just sort of became hooked and have been making it ever since. I had stopped eating regular milk and most dairy to see if that would help with some persistent skin problems I was having. I started making my own nut milk about a year ago.
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