Makes about a quart.
- 1/2 cup of raw almonds, soaked overnight in filtered water
- 1/2 cup of raw cashews, soaked overnight in filtered water
- 1 medjool date, pitted and softened in warm water for a few minutes
- 1 teaspoon vanilla extract
- a tiny pinch of sea salt — I love Vanilla Bean salt from Jacobsen Salt Co.
- About 4 cups of filtered water
- 1 tablespoon of gently melted coconut oil
Drain the nuts and transfer to high-speed blender.
Add 4 cups of filtered water and blend until creamy.
Strain the milk from the pulp using a nut milk bag or cheesecloth.
Return the milk to the blender. Add the softened date, vanilla and the salt (if using). Blend again until smooth.
Remove the center of the blender lid. With the blender running, slowly pour in the coconut oil until blended completely.
Pour into a mason jar and chill before serving.
The nut milk should keep in the fridge for about 4 days.
Nut pulp can be composted, or added to smoothies and energy bar/cookie recipes for extra fiber. The nut pulp will be bland — most of the flavor went into the milk.