I have been making nut milk for years and have played around with many different variations. I can say with confidence, this is hands down the best ever nut milk. Ever. A staple in my fridge at all times, it is creamy, flavourful and simple and froths up just like dairy milk or store-bought alternatives. It takes no time to make, and requires only a small handful of ingredients - the way it should be.
It will stay fresh for three or four days in the fridge, but seldom lasts that long in mine since we go through it so fast. When straining your milk, you can use a nut milk bag, a cheesecloth or even a very thin, clean tea towel. I found this bag several years ago and love it so much - it makes making nut milk a breeze and is very easy to clean.
One of my favourite things about nut milk is that it creates zero waste. After straining, save your leftover nut pulp for future use. You can either dehydrate it low and slow in the oven or simply place it straight from the bag to a container in the freezer and use as needed. My girlfriend Shayna has some wonderful recipes for using leftover almond pulp. She may be the one person on the planet who loves almond milk more than me!
BEST EVER NUT MILK
Makes 2 litres
1 cup raw, unsalted almonds
1 cup raw, unsalted cashews
8 cups spring water
3 Medjool dates, pitted
1/2 tsp sea salt
Dash of vanilla
Pour nuts into a container, bowl or jar so that they have lots of room. Just cover with water. Leave to soak on the counter for at least 6 hours, or overnight.
Drain and rinse the soaked nuts. Transfer to a high-speed blender. Add dates, sea salt and vanilla. Cover with 8 cups water.
Blend on high for 2-3 minutes until creamy and smooth.
Place nut milk bag in a large container. Pour nut mixture through, squeezing out the liquid. Transfer liquid to an airtight container and store in the fridge for up to 3 or 4 days.
Save nut pulp in the fridge to use as you wish!