How to Make Nut Milk with Vitamix (Cashew & Almond Milk)

Are you disgusted with how flat most nut milk tastes? Me too! Rebel against flavorless store-bought vegan milks by making your own! With only 5 ingredients, you can’t go wrong with this easy-peasy recipe! This vegan milk also foams like cow’s milk, perfect for latte art!

If you hadn’t noticed:

The plant-milk market is huge.

Sometimes I catch myself staring, eyes glossed over, at the 8 feet of non-dairy milks at the store.

We vegans now have soy, almond, coconut, hemp, cashew, flax, sunflower, and even pea milks to choose from!

(My boyfriend Cameron thought I said “pee” milk when I told him.. No! Pea with an “A”!)

With hundreds of options, it’s easy to be overwhelmed. One way to simplify the decision? Make your nut milk at home!

Furthermore, if you buy bulk nuts on sale, homemade vegan milk is usually cheaper! If that’s not a reason to hop on the DIY nut milk train, I don’t know what is! 😉

Even more importantly, our household was blessed with an espresso machine this christmas (*internal screaming*!).

Homemade Nut Milk: The Secret Vegan Baristas Have Been Hiding

After Cameron and I started playing with our new espresso machine, we quickly noticed how horribly plant-based milks foam. Apparently cow’s milk is the “holy grail” of latte art, but it’s effing nasty!

After hours of research (plus some trial & error..), I discovered a little known barista secret:

Homemade nut milks foam and “stretch” (fancy barista term I learned) like cow’s milk!

No, seriously! Store-bought nut milks perform horribly, but homemade produces a beautiful amount of micro-bubbles! (What the milk needs for beautiful art).

Not only does foaming help with appearance, but it also brings out the natural sweetness of drinks. It’s awesome because you can avoid adding extra sweetener to drinks!

We’ve honestly used the steam wand of our espresso machine more than the coffee part! The reason? We love adding frothy milk to our favorite teas (especially matcha!).

Barista or Not, You Can’t Beat This Vegan Milk Recipe!

Obviously, this milk does more than get foamed for lattes!

We have made three batches of this nut milk within a week.. it’s that good! Cameron puts it in smoothies, I’ve been baking with it, and we’ve used the nut pulp to make dog treats for Athena! Talk about no-waste! Also, you save on all the cardboard and plastic usually associated with the store-bought version.. Yay!

Lastly, I am a huge fan of blending cashews with almonds! 100% almond tends to be overwhelming on flavor.. I still want to taste my drink! The cashews help buffer the flavor, all while adding an intense amount of creaminess to the vegan milk!

Nick @ ServingRealness.com Serves 5 cups of Nut Milk 162 Homemade Nut Milk (Cashew and Almond) Are you disgusted with how flat most nut milk tastes? Me too! Rebel against flavorless store-bought vegan milks by making your own! You really can’t go wrong with this easy-peasy recipe! This vegan milk also foams like cow’s milk, perfect for latte art! 4 hrPrep Time 10 minCook Time 4 hr, 10 Total Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 2 cups raw almonds

1 cup raw cashews

6 cups filtered water

1 big pinch of salt

1 vanilla bean pod, or 2 teaspoons vanilla extract (optional) Instructions Soak your nuts for at least 4 hours, preferably overnight Rinse and drain Transfer to large, high-speed blender (Vitamix, for the win!) Add the water, salt, and optional vanilla Turn on high and blend until completely smooth I let mine run for up to 5 minutes, as adding a touch of heat helps prevent separation. Feel free to stop yours as soon as it's smooth Pour into nut milk bag, over a large bowl to catch milk Tie or twist the end of the bag, and SQUEEZE Keep going until the nut pulp starts to feel dry, and isn't releasing any more liquid Transfer milk to sealable container Keep in fridge for up to two weeks For Nut Pulp Don't throw away the remnants! The nut pulp works wonderfully in baking (I especially love making dog treats with it!) To dry, bake on the lowest temperature possible for a couple of hours, turning every 30 minutes or so Mine clumped up a little too much, so once it was dry I used a cheap coffee grinder to make a flour Store in a sealed container Notes Keep refrigerated (duh!). Nut milk will last anywhere from 1-2 weeks. Some separation is normal, shake it up before serving! Nutrition Calories 162 cal Fat 13 g Carbs 9 g Protein 4 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 60 Nick Abell

This homemade nut milk goes especially well with my chocolate mint scones from last week (to no surprise!). 😉



Get the recipe for those here!

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