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Homemade almond milk is fast, healthful, and always tastes better than store bought. This same recipe works for making cashew milk and macadamia milk too. A 6″ fine-mesh strainer with a handle is really an invaluable tool here to remove all the fine pulp.
Almond, Cashew, or Macadamia Nut Milk
Makes: 1 quart
1 cup whole raw almonds, cashews or macadamias
4 cups pure water
1 Tb maple syrup, agave, or honey (optional)
1 tsp vanilla extract (optional)
Directions:
- Blend well and strain through a fine mesh strainer or cheesecloth. Use clean fingers if needed to facilitate straining by stirring the collected pulp in the strainer.
- Store in a quart mason jar with a plastic or metal lid in the refrigerator for up to 5 days.
Tips:
- Macadamia milk has a very watery consistency, so some people like to add 2 Tb. of coconut butter (NOT coconut oil). Coconut butter has the coconut meat, unlike the straight oil.
- You can try using the leftover pulp from the nuts in baked goods or smoothies if desired.
- Blanching and peeling almonds before blending is really not necessary.
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