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After years of “making our own nut milk” being on our “to do list” we finally did it!
Our nut milk journey finally got the jump start we needed after ordering this blender for our Christmas present.
And since I knew we had a reliable recipe from my daughter Kylie (who makes everything delicious) we were ready to go.
Although I call it our nut milk recipe, it’s all thanks to her and her experiments! :).
It’s cashew pecan milk.
It’s thick and rich (but you can easily thin it out with filtered water if you want to make it bigger or want a thinner consistency).
I love it in my coffee! It’s so nice.
If you’re not familiar with nut milk or other milk alternatives, it might take some getting used to, but it’s better than any pre-made milk I’ve had (plus it’s organic and seed oil-free).
I’ll share how to do it below.
Here’s what you need (we use all organic ingredients – I recommend getting the nuts from Costco!):
3/4 cup raw cashews
1/4 cup raw pecans
4 cups of filtered water
4 dates (our dates were huge so we used 2-3)
a pinch of sea salt
a drop of vanilla to taste
Mix in a highly powdered blender on high until smooth (at least a minute!)
Mmm, delicious!
We I just ordered new glass bottles. The one we had was from years ago when I thought I would start making oat milk. We wanted a few extras, so these glass bottles seem to be just what I need (and come with airtight lids and a silicone tip).
Enjoy!
