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Almond and Cashew Mylk’s
Ingredients
Lavender almond mylk:
1
cup
soaked almonds
5
cups
filtered water
1-2
tsp
lavender extract
1
Tbsp
maple syrup
1/2
tsp
Celtic sea salt
1
tsp
vanilla extract.
Unsweetened almond mylk:
1
cup
almonds soaked
5
cups
filtered water
1/2
tsp
celtic sea salt
Cinnamon cashew mylk:
1
cup
soaked cashews
5
cups
filtered water
1-2
tsp
cinnamon
1
tsp
vanilla extract
1/2
tsp
celtic sea salt
Optional add in: 1 Tbsp maple syrup
Instructions
Making in almond cow:
If using the almond cow add your nuts to the filter basket and close
Fill the base with the water, seasonings, close and press the almond cow button
Let it go through the three cycles and once the light is solid green mylk is done
Store in mylk jug for 6-7 days in refrigerator
Making in blender:
Add all ingredients to blender and blend for a few minutes
Pour into a mesh bag or cheese cloth and strain the pulp (only do this for the Almond Mylk no need to do for the cashew mylk)
Store in mylk jug for 6-7 days in refrigerator