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Carolyn Akens International

Get ready to taste the creamiest and most delicious almond cashew milk you’ve ever tried…it’s a game-changer for all your dairy-free recipes. To make this creamy goodness, all you need are the following: 1 cup almonds, soaked overnight (1 cup turns into a 1 1/2 cups) 1 cup cashews, soaked overnight (cashews makes the milk creamy) 1 1/2 quarts water 1 teaspoon pure vanilla, optional 1 tablespoon sunflower lecithin, optional (keeps your dairy-free milk from separating once in the fridge Blend all ingredients except sunflower lecithin, if using. Once blended, pour into nut milk bag and squeeze out milk, pulp will remain in the bag. Pour milk back into blender and blend the sunflower lecithin for 1-2 seconds. Can use pulp to make raw cookies, crackers, cake, etc.

Jendayi A Stafford, PhD

Psychologist l Wellness Expert, Speaker & Educator l Homeschool mama l Best-Selling Author I Veteran

3mo

That looks delicious!

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