Almond, Oat and Cashew Milk

Almond Milk

1. Soak 1 cup of almonds in 3 cups of water overnight or boil the water and soak for an hour
2. Drain and rinse the almonds
3. Squeeze almond shell off 
4. Combine the almonds, 3 cups of water and 3 dates in a blender or food processor
5. Blend at the highest speed, until a creamy colour 
6. Strain the almonds in a cheese cloth bag
7. Press and squeeze all the almond milk from the almond meal
8. Refrigerate and use 4-5 days
9. *Optional: add vanilla and maple syrup to taste 

Oat Milk

1. Soak 1 cup of oats in 3 cups of water for 20 minutes or overnight
2. Drain the water after soaking, and place the oats in a blender
3. Add 2-4 dates, 3 cups of fresh water, pinch of salt and 1 tsp vanilla
4. Blend at the highest speed, until a creamy colour 
5. Strain the oats in a cheese cloth bag
6. Squeeze all the oat milk from the cheese cloth
7. Refrigerate and use 4-5 days
8. *You can use maple syrup instead of dates

 Cashew Milk

1. Soak 1 cup of cashews in 3 cups of water overnight or boil the water and soak for an hour
2. Drain and rinse the cashews
3. Combine the cashews, 3 cups of water, pinch of salt and 2 dates in the blender 
4. Blend at the highest speed, until a creamy colour 
5. Strain the cashews in a cheese cloth bag
6. Squeeze all the cashew milk out
7. Refrigerate and use 4-5 days

Enjoy ;)