• Almond Milk
  • Cashew Milk
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Almond Milk Recipe

Ingredients
2 cup raw almond nuts
3 cups water plus more for soaking
Optional extra:
1 teaspoon honey or agave syrup
Instructions
  1. Place almonds into a bowl and cover with 2 – 3 cups of water to soak overnight. The longer they soak, the creamier the milk.
  2. Drain the almonds, discard the soaking water and rinse almonds thoroughly under cool running water.
  3. Combine the almonds and 4 cups of water into a blender and blend until smooth.
  4. Line a tall jug with your Cadence Health Nut Milk Bag and slowly pour the mixture into the bag.
  5. Gather the top of your Cadence Health Nut Milk bag and twist to close. Squeeze and press with your hands as much of the liquid out as possible.
  6. Sweeten the milk with honey or agave syrup if a sweeter drink is desired.
  7. Store your milk in a sealed jar or container in the fridge for up to 2 days.
Before you throw out your leftover almond pulp note:
The leftover almond pulp can be added to oatmeal, muffin and cookie recipes as it is and if you don’t have time right now to use it, you can store it in the freezer for up to 2 months.

Cashew Milk Recipe

Ingredients
​​1 cup raw cashew nuts
6 cups water plus more for soaking
4 – 6 pitted dates or 1 teaspoon of honey
1 teaspoon vanilla bean paste
Instructions
  1. Place cashews into a bowl and cover with 2 cups of water to soak overnight. The longer they soak, the creamier the milk.
  2. Drain the cashews, discard the soaking water and rinse cashews thoroughly under cool running water.
  3. Combine the cashews, 6 cups of water, dates and vanilla into a blender and blend until smooth.
  4. Store your milk in a sealed jar or container in the fridge for up to 2 days.
  5. Enjoy with a pinch of ground cinnamon on top.