I guess you’d thought once in life to do your own vegetable milk! “Who did’t??!” I dare to say! 😉

Here’s the recipe for a light almond&cashew milk.

We all know that almond are really good for our (women) health: they brings exceptional amount of calcium! But remember they are rich in fat (good one, but still fat) and calories. Having natural food doesn’t mean we can eat any quantities of it. So, if you make your own milk and of course you use also the almond&cashew okara (what remains after you squeezed all the juices out of nuts) I would suggest not to add almond to your diet.

To make the milk you need a 40×40 cm piece of clean, whie, cotton fabric, washed and then boiled in clear water in order to eliminate every detergent contaminant.

For 1 liter of milk

100 almonds

50 cashew nuts

900 ml water

Let nuts soak overnight in water, three times their volume.

After 8 to 12 hours rince well and blend with 900 ml of drinkable water.

Seep through the fabric and squeeze every last drop.

Keep refrigerated up to 4 days.