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Let’s talk about nut milk. Fresh, creamy, served with the the right cereal and a handful of fresh berries – that’s one of my favorite breakfasts (or breakfast for dinner to keep it interesting!)
Nut milk is a delicious alternative for those who can’t tolerate dairy, or simply a more easily digestible option for all!
When I first learned how easy it is to make almond and cashew milk at home (thanks Anita Goa!) my world was changed. And the flavor? A whole other planet: rich, tasty, and satisfying. It takes your morning routine to a whole new level, whether it’s a cereal, a matcha latte or a smoothie bowl.
Here are my two go-to recipes for delicious DIY cashew milk and almond milk with vanilla and dates. Both pair perfectly with the new crunchy Kashi GOLEAN Clusters Vanilla Pepita with ancient grain sorghum, rolled oats, pepitas and millet, to make a nutritious breakfast bowl.
GOLEAN was my first cereal love when I just moved to USA from Moscow in 2008 – in fact, my dad, a former college athlete, was the one who introduced me to it. It was part of our “active American mornings” thing: every morning we would would go to the gym or swimming, and then share a breakfast, which was either cereal with plant based milk or egg tacos (more about that later).
If you loved the original GOLEAN, make sure you check out the new Vanilla Pepita Clusters. It’s upgraded Breakfast Criminals style, with Non-GMO Project verified, plant-based ingredients and a wholesome balance of protein, fiber and sugar (9g/6g/9g).
If you ask me, a great cereal paired with a great (especially homemade!) nut milk make for a pretty good start of the day.
Are you ready to get a little crafty and make your own nut milk? The soaking takes 2-12 hours, so make sure to prep ahead of time.
There are three components to a nut milk:
- Nuts – soaked or not.
- Filtered water.
- Possible flavor additions (berries, superfoods, spices – I’m thinking turmeric milk!)
DIY Almond Milk Recipe:
Ingredients:
- 1 cup raw almonds
- 4 cups filtered water
- Pinch sea salt
- 1/4 tsp vanilla extract
- 2 dates (optional sweetener, soak in hot water for at least 15 minutes for easier blending)
Directions:
- Soak nuts in 2 cups filtered water for 8-12 hours (optional – soak for up to 3 days to sprout, changing water every 24 hours).
- Discard soaking water and rinse nuts.
- Remove the skin from almonds. It should come off easily after soaking OR use a nut milk bag to strain the milk after blending.
- Blend all ingredients in a high speed blender until creamy.
- Place a nut milk bag or cheesecloth in a large bowl and pour the milk over it, separating the pulp.
- Squeeze the nut milk bag to make sure all the liquid is in the bowl. That’s your almond milk!
- Transfer the milk a glass jar, cover with lid, and place in the fridge. Enjoy within 3 days.
- You can use the pulp for baking – try superfood cookies, or freeze for later!
DIY Cashew Milk Recipe:
Ingredients:
- 1 cup raw cashews
- 4 cups filtered water
- Pinch sea salt
- 1/4 tsp vanilla extract
- 2 dates (optional sweetener)
Directions:
- Soak nuts in 2 cups filtered water for 2-4 hours.
- Discard soaking water and rinse nuts.
- Blend all ingredients in a high speed blender until creamy.
- You can use a cheesecloth/nut milk bag to strain the milk, but it’s not necessary – I always skip this step!
- The cashew milk is ready to use – transfer into a glass jar, cover with lid, and place in the fridge. Enjoy within 3 days.
Flavor ideas:
- 1/3 cup raw cacao + 2 tbs raw cacao nibs
- 1 tbs turmeric + dash of cinnamon
- 1 cup blueberries + ½ tsp. lemon zest
- 1 tsp. dried lavender (food grade)
- 1 tsp. rose essence (food grade)
Enjoy your homemade nut milk, and let me know how it goes in comments or on Instagram, @breakfastcriminals. Try it in an acai bowl, too!
Pin this now, buy some raw cashews and try making your own cashew milk over the weekend!
This post features sponsored products and is in collaboration with Kashi. All opinions are my own.