Creamy Almond Cashew Milk
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!
Ingredients
- 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
Instructions
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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.
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After 24 hours, drain the nuts and set aside. Discard soaking water.
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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.
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In a blender add almonds, cashews, figs, vanilla extract, cinnamon, sea salt and 6 cups of water.
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Blend until smooth and thick.
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Use a rubber band to secure a double thickness of cheesecloth over a large bowl.
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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.
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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.