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Creamy Almond Cashew Milk

By November 2, 2017 Breakfast, Drink, Recipe, Vegan

Creamy Almond Cashew Milk

Lots of people hang on the idea that dairy milk is an excellent source of calcium and that dairy is the best source.  But if I told you that a plant has more?  The facts are that the California Figs have 133 mg of calcium per 100 g, (3.5 ounces). Cows milk-has 122 mg for same serving size.  Wait is that a head scratching moment for you?  I bet! 

I want to introduce you to the functional side of milk…Creamy Almond Cashew Milk!  Full of healthy fats, calcium, potassium, vitamin B6, magnesium, copper and omega 3’s.  It tastes amazing right out of the refrigerator but also practical for cooking and smoothies.  Naturally sweet with Calimyrna golden figs.  As always the recipe is below and I can’t wait to see your creations!  

Creamy Almond Cashew Milk

Creamy Almond Cashew Milk
Prep Time
30 mins
Total Time
30 mins

It's a nutmilk mash up.  Rich, creamy and sweet are three words that come to mind when I drink a sip. Because it is natrually sweetened with golden Calimyrna figs you taste deep flavor tones.  If you are diching the dairy you have found your replacement!  

Course: Drink
Cuisine: Vegan
Servings: 2 quarts
  • 2 cups raw shelled almonds
  • 2 cups raw cashews
  • 8-10 dried golden Calimyrna figs
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch sea salt
  • 8 cups water
  1. 24 ahead of time, soak almonds and cashews in water.  Leave on the counter top lighly covers but not sealed.  Do not use warm water.  

  2. After 24 hours, drain the nuts and set aside.  Discard soaking water.

  3. Bring 2 cups of water to a boil.  Place figs in a heat safe container and pour hot water over them.  Let them sit for 5 minutes.  Discard water after they rehydrate.

  4. In a blender add almonds, cashews, figs, vanilla extract, cinnamon, sea salt and 6 cups of water.  

  5. Blend until smooth and thick.

  6. Use a rubber band to secure a double thickness of cheesecloth over a large bowl. 

  7. Pour half of the nut milk mixture over the cheesecloth and strain out the liquids.  You can work in smaller batches for faster straining.  I let mine sit on the counter and strain for about an hour.  Then I ring it out to get all the liquid out.  

  8. Transfer creamy nut milk to a container with a lid and store refrigerated for up to 7 days. 

Recipe Notes

NOTE: you can use the quick soak method for the nuts by boiling them for 5 minutes and immediately straining them.  Discard the boiling water.   

NOTE: If you want to keep the nut pulp you can use it baking and in smoothies.  There is the tone of nutrients left in the leftover pulp.   

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