I’ve been making my own almond milk for quite awhile now and I like to tweak with it now and then. Since it has no preservatives it only lasts 4-5 days, but it’s well worth the effort because the flavor is unbeat by store bought varieties. A few weeks ago I thought I was short on almonds so I substituted some cashews instead and the result was amazing. The sweet nuttiness of the cashews mixed with the subtle refined flavors of the almonds was something I hadn’t expected. This is by fat my favorite almond milk combination yet.
I was astonished to find that cashews produce very little pulp so straining them was a breeze. Almonds on the other hand produce a lot more pulp so straining them is necessary. I highly recommend buying a nut milk bag if you want to make homemade almond milk; it’s much easier than using cheesecloth and not straining the milk at all results in a very clumpy milk that’s not satisfying at all.