After receiving a Vitamix as a Christmas gift, I was excited to ditch the cartons of nut milk and coconut milk bought 2 times a week. It is truly a powerful blending machine. The following are the proportions I use for cashew milk, almond milk, and coconut milk. All of these milks will stay in the fridge for about a week. You will need to shake them up or stir before serving.
Cashew Milk – I prefer this one for my coffee.
3.5 Cups Water
1.5 Cup Raw Cashew Pieces (why pay extra for whole ones that we are going to blend?)
1.5 Tablespoons Coconut Sugar
Blend for 45 seconds and strain into a jar. I find that the raw cashews are a little bit bitter and that the addition of coconut sugar balances that without making the milk too sweet. Coconut sugar has a very low glycemic index! I have not experimented with adding dates to sweeten but have read that others prefer the taste.
Almond Milk – I prefer this one for my cereal.
3 Cups Water
1 Cup Raw Almonds – Soaked Overnight
Blend for 45 seconds and strain with a nut milk bag or cheesecloth into a jar. Save the grounds for a salad topping, oatmeal topping, or even a fabulous moisturizing and exfoliating body scrub.
Coconut Milk – I prefer this one for a milk substitute in recipes.
2.5 Cups Water
1 Cup Unsweetened Shredded Coconut
1 Tablespoon Coconut Sugar (optional)
Blend for 3 minutes. You must blend for the entire 3 minutes. Strain with a nut milk bag or cheese cloth. I have used the solids for salad topping, pasta topping, skin scrub, and even added them once to a hot bath.
I have experimented using the larger coconut flakes or chips for this. What I discovered is that they need to be soaked for at least 3 hours before blending. The shredded coconut makes for a much smoother texture.