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NUT MILK (MAKES ABOUT 4 CUPS)

Almond milk is my favorite all-purpose nondairy milk, although you can use cashews in this recipe, if you prefer.

Ingredients

  • 1 cup almonds or cashews soaked overnight, then drained
  • 3 cups water
  • Pinch of salt

Instructions

  1. Combine all the ingredients in a high-speed blender and blend until smooth. Strain the mixture through a fine-mesh strainer or a nut milk bag.
  2. Transfer the milk to a glass bottle or jar with a tight-fitting lid and chill until ready to serve. It will keep well in the refrigerator for up to 3 days.