Name: Almond Cashew Macadamia Nut Milk
Prep time: 8 h
Total time: 8 h
Yield: 6
Cuisine: American
Ingredients: 1/2 cup Raw Almonds; 1/4 cup Raw Cashews; 1/4 cup Raw Macadamia Nuts; 750 ml Filtered Water; 1 piece Medjool Date; 1/4 tsp Vanilla Bean Powder

Almond Cashew Macadamia Nut MilkSoaked almonds, cashews and macadamia nuts with a hint of natural vanilla bean, this rich ultra-creamy plant-based milk is the definition of from-scratch.Servings: 6 · Time: 8 hours · Difficulty: MediumEquipment

Nut Milk Bag

High-Speed Blender

Glass Bottle

Ingredients

1/2 cup Raw Almonds

1/4 cup Raw Cashews

1/4 cup Raw Macadamia Nuts

750 ml Filtered Water

1 piece Medjool Date

1/4 tsp Vanilla Bean Powder

Method

Soak the almonds, cashews, and macadamia nuts in filtered water overnight for at least 8 hours, then drain and rinse thoroughly.

Transfer the soaked nuts into the high-speed blender along with 750ml of fresh filtered water, the pitted Medjool date, and vanilla bean powder.

Blend on high speed for 90 seconds until the mixture is completely pulverized and opaque.

Pour the blended liquid through a nut milk bag into a large bowl, squeezing firmly to extract all the creamy nut milk.

Transfer the strained milk into a clean glass bottle and store in the refrigerator for up to 4 days.