Homemade Almond Milk, Cashew Milk, and Hazelnut Milk Recipes

Milk Recipes
All recipes yield approximately 4 cups of milk and can be customized for sweetness or flavor.

Almond Milk
Ingredients:

• 1 cup raw almonds (soaked overnight)
  
• 4 cups water
  
• Optional: 1–2 dates or 1 tbsp maple syrup for sweetness, 1 tsp vanilla extract

Instructions:

1. Soak Almonds
   Soak almonds in water overnight or for at least 8 hours. Drain and rinse.
   
2. Blend
   Add soaked almonds and 4 cups of fresh water to a blender. Blend on high for 1–2 minutes until smooth.
   
3. Strain
   Pour through a nut milk bag or fine mesh strainer into a large bowl, squeezing out all the liquid.
   
4. Flavor (Optional)
   Stir in dates or maple syrup and vanilla for sweetness.
   
5. Store
   Pour into a jar or bottle and refrigerate for up to 5 days. Shake well before use.

Cashew Milk
Ingredients:

• 1 cup raw cashews (soaked for 4–6 hours)
• 4 cups water
• Optional: 1–2 dates or 1 tbsp maple syrup, 1 tsp vanilla extract

Instructions:

1. Soak Cashews
   Soak cashews for 4–6 hours. Drain and rinse.
   
2. Blend
   Add cashews and 4 cups of water to a blender. Blend on high for 1–2 minutes until smooth. Cashews blend entirely, so straining is usually unnecessary.
   
3. Strain
   Pour through a nut milk bag or fine mesh strainer into a large bowl, squeezing out all the liquid.
   
4. Flavor (Optional)
   Add sweetener and vanilla, blending again if desired.
   
5. Store
   Refrigerate for up to 4 days. Shake well before use.
   

Hazelnut Milk
Ingredients:

• 1 cup raw hazelnuts (soaked overnight)
• 4 cups water
• Optional: 1–2 dates or 1 tbsp maple syrup, 1 tsp vanilla extract, pinch of cinnamon

Instructions:

1. Soak Hazelnuts
   Soak hazelnuts overnight. Drain and rinse.
   
2. Blend
   Add soaked hazelnuts and 4 cups of water to a blender. Blend on high for 1–2 minutes.
   
3. Strain
   Pour through a nut milk bag or fine mesh strainer into a bowl, squeezing to extract all the milk.
   
4. Flavor (Optional)
   Add sweetener, vanilla, or cinnamon for extra flavor.
   
5. Store
   Refrigerate for up to 5 days. Shake well before use.
   

Tips:

• Pulp from almond and hazelnut milk can be dried and used in baking.
  
• Adjust water for creamier or lighter milk.
  
• All these milks are great for coffee, smoothies, or cereal!