By Madeline Davis
Making nut milk at home is one of the easiest sustainable practices you can incorporate into your kitchen. Bonus: you get a delicious end product that’s free of processed sugars, binders, and other nasty ingredients with NO plastic or paper waste produced!
This recipe is purposefully simplified so you can mold it to your personal taste or need. Try adding turmeric and ginger for delicious golden mylk, or cacao for chocolate mylk that’s also great for baking.
1/2 cup raw cashews
1 pitted date
¼ tsp spice of choice (nutmeg, cinnamon, allspice… or a combination of all three)
1 ½ cup filtered water
Glass bottle with lid or top
- Combine all ingredients in blender
- Allow combined ingredients to soak for 5-10 minutes
- Blend on high for 1-2 minutes or until smooth and creamy
- Bottle, seal, and keep in fridge for up to 5 days
Cooking at home? Try more vegan recipes here.