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This is a great recipe to switch things up from your usual milk beverage. After I stopped drinking milk, I started drink soy milk. Nowadays, I drink almond milk daily. I always drink unsweetened kinds, and I was looking into finding a brand with no carrageenan in it. The easiest solution to this is to simply make your own! Lately, I’ve been making my own almond milk which is so fun and so easy. You just soak a cup of raw almonds for roughly 8 hours and then drain and rinse them. Mix the cup of almonds with your choice of 3-8 cups of water. The amount of water you use will determine how thick or how rich your almond milk will be. As a kid, I always drank skim milk, and I find commercial almond milk quite thin, too. So, I like more water in my mix. After you blend the water and almonds thoroughly in a high speed blender. Use a nut milk bag, or cheese cloth to strain the mixture. The liquid is your almond milk, and the solid is your almond meal which you can use in recipes for raw crackers, cookies, breads, and more! I was out of almonds, and I really needed some almond milk, but didn’t want to buy any. I had hazelnuts in my freezer and decided to give them a go. I followed the same process as above, except I added 1 date per cup of water to sweeten the milk. I also added 1/8 – 1/4 tsp. of vanilla powder per cup of water. Then, I blended and strained the mixture. The result was beautifully creamy, lightly sweetened, and smooth flavored hazelnut cashew milk. I am loving this in a variety of different recipes, including lattes, coffee, hot chocolate, and fruit smoothies.

How to Make Homemade Hazelnut Cashew Milk [Vegan]

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Ingredients You Need for How to Make Homemade Hazelnut Cashew Milk [Vegan]

  • 3/4 cup hazelnuts
  • 1/4 cup cashews
  • 3-8 cups of water, depending on how rich you want the milk to be
  • Dates, pitted, 1 per cup of water used
  • 1/8 - 1/4 tsp per cup of water used

How to Prepare How to Make Homemade Hazelnut Cashew Milk [Vegan]

  1. Soak nuts in water for roughly 8 hours.
  2. Drain and rinse.
  3. Mix all ingredients in a high speed blender until only pepper-sized flecks remain.
  4. Strain mixture through nut milk bag or cheese cloth. Store in the fridge. Ideally used within 3-4 days. Reserve pulp for other use (keep refrigerated, or frozen)
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