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 ;)

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