How to Make Almond and Cashew Milk

Don’t you love it when you stumble upon something genius…and consequently can start claiming the genius was actually due to your smarts all along?

Yeah me too. So today I’m going to share some accidental genius with you!

The relationship between almond milk and myself is a love story that has its ups and downs. In the past I started trying to cut down on my dairy consumption and so began having almond milk in tea and coffee. I realised store brought stuff can be full of sugar (and very little actual almond!) and so started making it.

I even wrote about how to make your own almond milk at home (especially easy if you have a thermomix!). Due to all the “making” that goes on in this house I started to get a little slack and we started drinking unhomogenized milk instead. I then discovered an amazing cold pressed almond milk at the local markets (from Abi’s) and got back onto the stuff!

Then something happened. I started getting ezecma. All around my eyes, making them itchy and red (and really is just plain embarrassing). From time to time my eyelids swell, which is also nice.

In an effort to work out what food is causing this, I cut out dairy – and consequently our consumption of almond milk went right up! As much as I love my Abi’s the cost was becoming too much, so I went back to making it.

ANYWAY so here we are, as to how I came across this genius recipe idea. One night when I got out my almonds to soak, I realised I didn’t quite have enough. And so I added some cashews.

And the result was deliciously creamy milk that is definitely share worthy (and froth’s well, for all those coffee drinkers!). This works well with cashews or macadamias, so try whatever you have on hand.

Next week I’ll be sharing my process for making the almond milk in record time!!!

Almond and Cashew Milk

 

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Cook time

15 mins

Total time

15 mins

 

Creator: Kristy Morton @ Loulou Zoo

Recipe type: Other

Ingredients

• 1 cup almonds (raw and preferably insecticide free, organic if you can afford it)
• ½ cup (roughly, whatever really!) of cashews or macadamias
• 3 cups water (preferably filtered)
• Extra water to soak almonds
• Optional – flavour: Pureharvest rice malt syrup, honey, cinnamon and/or vanilla powder or extract

How to

1. Place almonds and cashews/macadamias in a bowl and cover with water (around 3 cups – up to you whether you prefer filtered or not!). Leave to soak for at least 4 hours, but preferably overnight. I always do the night before, much easier.
2. Once soaked, rinse the nuts.
3. Add nuts and filtered water to thermomix bowl. Process spd 7, 30 to 60 seconds. The longer the process the smoother it will be. I generally do around 45 seconds.
4. Optional: Add your flavour of choice (I don’t add anything with this version and it’s delicious). Blend spd 7, 30 seconds.
5. Strain mixture by pouring through a nut bag over a bowl. Refrigerate milk and use within a few days.

Tips and Variations

Tips:
When you’re finished, place your almond pulp on an oven tray and dry out at a low temperature (around 100 °C fan forced) for an hour or two. I like to process it in the Thermomix as well to make it fine. Then it’s ready to use for some baking!

If you need a nut bag, Organics on a Budget has a great one which I use.

Variations:
Mix up your flavourings for something different!

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Welcome to…Wellness Wednesday!!!

It’s also time for another Wellness Wednesday! Every Wednesday, myself and the lovely Dr Sash over at From The Left Field open a link up and we’d love to see your wellness posts! Anything from clean eating, to fitness, to taking care of your body, taking care of your mind, taking care of the kids, whatever makes you feel good and keeps you well. Simply post your fave wellness post for the week. Sound good? Come join us! x

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