Ingredients:

  • 1 cup raw almonds, soaked
  • 1 cup raw cashews, soaked
  • 4 cups filtered water
  • 1-2 tablespoons maple syrup or agave nectar (optional, to taste)
  • 1 teaspoon vanilla extract (optional)
  • A pinch of sea salt

Instructions:

  1. Soak almonds and cashews in separate bowls covered with water for at least 4 hours or overnight.
  2. After soaking, drain and rinse both nuts under cold water.
  3. In a blender, combine soaked almonds, cashews, and 4 cups of filtered water. Blend on high until smooth and creamy (about 1-2 minutes).
  4. Pour the blended mixture through a nut milk bag or fine mesh strainer into a large bowl and squeeze gently to extract as much liquid as possible.
  5. If desired, return milk to the blender and add maple syrup, vanilla extract, and a pinch of sea salt. Blend to combine.
  6. Transfer the milk to an airtight container and refrigerate. Use within 5-7 days. Shake well before using.