If you purchase two 1/2-gallon cartons of almond or cashew milk per week., you may spend up to $4.19 per carton which brings your total to $33.52. Even when they are on sale for $3/carton, you’re spending more than you need to.
You can find raw cashews at Trader Joe’s and Whole Foods Market as well as online suppliers like Vitacost and Bulkfoods.com
The average price I pay is $7.49 per 1-pound bag. From one bag, I can get five and quarter 50-ounce containers of milk; that’s 266 ounces, a comparative to 4.15 (64 ounce) cartons of store-bought milk. This brings the cost of my homemade milk to $1.80 per 64 ounces or $1.43 per my 50-ounce container.
I do however embellish my homemade milk with vanilla protein powder for flavor and, yeah–protein. this adds about .75 cents per carton. Using two scoops would add $1.50 per carton. With the former, my total is still only $2.20 per 50-ounce container, not including other additions. Plus, fresh is always better!
How to make ALMOND MILK & CASHEW MILK at home
Watch this video to see how to make almond milk
(ps. In the video, I forgot to mention to soak the almonds first!)
All you need is:
- 3/4 cup almonds (soaked 6-8 hours) or cashews (no need to soak, but you can)
- 6 cups water (or use 50 ounces like me)
- 1 cinnamon stick (only if you have a good blender like a Vita-Mix, so you don’t have to worry about straining it out of your cashew milk)
- 2 tablespoons sunflower lecithin (optional, texture and nutrition)
- 1-2 scoops vanilla whey protein powder or other non-dairy source (optional)
- Sweetener of your choice (I like it unsweetened, but the average person would like it sweet; try agave nectar or stevia for a healthful option)
- Flavoring, if desired (almond, coconut, hazelnut, vanilla)
- Supplemental add ins: liquid calcium-magnesium-vitamin D (optional)
Fine mesh strainer, powerful blender, pitcher, and a nut milk bag or thin linen napkin or cheesecloth.
Put nuts, water, and cinnamon stick into your blender; pulverize for about a minute (or longer if you question the ability of your blender).
Put the napkin over your strainer over your pitcher. Slowly pour in a portion of the milk. As it decreases, start to gather up the napkin and squeeze. keep pouring and squeezing until all is gone.
Return milk to the blender and add your flavors, lecithin, if using, and protein powder, if you’re like me and want protein!
NOTE: You may not have much pulp with the cashews, but with the almonds, you will
surely have more. Save pulp for baking. You can dehydrate it in a food
dehydrator and then process into flour once it’s dry or add in wet form to recipes which remain moist like veggie burgers.