Hazelnut Cashew Milk
This is a great recipe to switch things up from your usual milk beverage. After I stopped drinking milk, I started drink soy milk. Now, I am totally anti-soy expect when it comes to fermented soy…but that’s a whole ‘notha story! Nowadays, I drink almond milk daily. I always drink unsweetened kinds, and I was looking into finding a brand with no carrageenan in it. More on that here.
Lately, I’ve been making my own almond milk which is so fun and soo easy. You simply soak a cup of raw almonds for roughly 8 hours and then drain and rinse them. Mix the cup of almonds with your choice of 3-8 cups of water. The amount of water you use will determine how thick or how rich your almond milk will be. As a kid I always drank skim milk, and I find commercial almond milk quite thin, too. So, I like more water in my mix. After you blend the water and almonds thoroughly in a high speed blender. Use a nut milk bag, or cheese cloth to strain the mixture. The liquid is your almond milk, and the solid is your almond meal which you can use in recipe for raw crackers, cookies, breads, and more!
I was out of almonds, and I really needed some almond milk, but didn’t want to buy any. I had hazelnuts in my freezer and decided to give them a go. I followed the same process as above, except I added 1 date per cup of water to sweeten the milk. I also added 1/8 – 1/4 tsp of vanilla powder per cup of water. Then, I blended and strained the mixture.
The result was beautifully creamy, lightly sweetened and smooth flavoured hazelnut cashew milk. I am loving this in a variety of different recipes, including lattes, coffee, and fruit smoothies. I also have a little treat coming up in my next post. A secret ingredient, let’s say to an absolutely amazing raw hot chocolate. Stay tuned 😉
What is your favourite comforting winter drink? Have you made your own almond milk or nut milk before?
Hazelnut Cashew Milk
- Raw Hazelnuts – 3/4 cup
- Cashews – 1/4 cup
- Water – 3-8 cups *I recommend 8 for my personal taste, and more bang for your buck
- Dates, pitted – 1 per cup of water
- Vanilla Powder – 1/8-1/4 tsp per cup of water
Instructions:
Soak nuts in water for roughly 8 hours. Drain and rinse. Mix all ingredients in a high speed blender until only pepper-sized flecks remain. Strain mixture through nut milk bag or cheese cloth. Store in the fridge. Ideally used within 3-4 days. Reserve pulp for other use (keep refrigerated, or frozen)
21 Comments
Miliany Bonet
Great post, Koko! I love hemp milk, cashew milk and almond milk 🙂 Just two days ago, I wrote a post on my blog, 1RawVegan about making your own nut or seed milk, lol! I’ve never tried hazelnut milk, but I have got to give it a try sometime! I bet it tastes delicious! 🙂
x
vegan miam
I had my first hazelnut milk in Spain that summer, and it was very rare to see one elsewhere. I don’t think I see one in Oregon either, too. It tasted rich, nutty and slightly thicker than the other dairy-free milks (rice, soya and almond). I prefer the almond & cashew milk, but the hazelnut milk sounds wonderful too. Looking your recipe, it looked so good – love that you used both cashews and raw hazelnuts. How about the skins of hazelnuts, will they blend completely? I’m bookmarking this! I want to make some now…but not right now since I don’t have a blender here in BsAs, I will wait until I head home in November.
vegan miam
Goodness, it was a macadamia nut milk, not hazelnut 🙁 it was definitely heavy, rich and thicker.
Angie
wow I am going to make this too! So nutritious and tasty. Thanks, Koko, for sharing.
Koko
Let me know how it goes Angie 🙂
Koko
Ooh, macadamia nut milk…that would be so rich!! Hazelnut worked out really nicely, and the skins just blended right up and strained out perfectly. I hope you enjoy it!!
Koko
Thanks Miliany! I will have to check out your post!
Thess@greenattraction.net
Ah, I love nut milk! Unfortunately, I don´t own a blender (yet), so I only make it when I am visiting my parents in Norway. But that is such a treat!! I have actually only made almond and hazelnut milk before, but would love to blend in some cashews as well 🙂 Great recipe!
Sarojini
I love the idea of cashew and hazelnut milk, thank you for sharing this recipe 🙂 I make almond milk and cashew milk/ cream regularly- love the stuff! I have never actually bought it from a shop.
inspirededibles
What a delicious looking hazelnut-cashew milk KoKo (love the lighting in your photos by the way). I have never added dates to homemade milk before – what a neat idea and one per cup sounds about right — just a touch of sweet without overdoing. I think my favourite warming winter beverage remains tea… I love my homemade matcha latte in the afternoon (to me Japanese green tea is unmatched and David’s Tea carries a good one) but I also enjoy the full panoply of herbal teas… my sons and I drink them pretty much every afternoon after school together ;-). Current faves are Tazo’s baked cinnamon apple and lemon ginger but I will have to put in an order from David’s tea soon… missing his herbals :). Now if I was able to warm your hazelnut-cashew milk, that too may become a favourite! (it’s the physical warmth I’m after this time of year… even here in northern California, the mornings are chilly billy!).
The Peace Patch
Rika mentioned this recipe to me so I had to come find it…so superyumful! Mixed nut milks rock…I definitely must try this combo! I’ve got cinnamon doughnuts on the brain and they would go swimmingly with this. Thanks for the recipe! 🙂
Koko
Aw, that is a treat!! The cashews just make it a little extra creamy! 🙂
Koko
Wow, you rock! Good for you, always making it yourself! I love making cashew cream for soups!!
Koko
Thank you Kelly! <3
Yes, just a touch of sweetness!
I love tea, too. I drink at leeeeast a cup of day. Our cupboard is exploding with about a gazillion kinds of tea. I just tried a chocolate-mint rooibos which was so good! I need to get my hands on some Matcha…looks like I'll be going to David's Tea, too!
Koko
Ohhh cinnamon doughnuts! Sounds like a perfect match for this! 🙂
ATasteOfMadness
Wow! I’m seeing a lot of hazelnut recipes lately. I just bought some, so this is totally great timing!
Sophiesfoodiefiles
I made your tasty combined nut milk & loved it so much! I used less cups of water. I used 4 cups! 🙂 Yummm! I also combined this mixed nut milk with a frozen banana, maca powder & carob powder,..;super yummy! x
Koko
Awesome!! Yes, I think the hazelnut recipes start coming out a bit more as winter sets in!!
Koko
I am so happy you liked it Sophie! It would have been nice and rich, by using less water. Your smoothie sounds delicious! I just may have to try that combo in the morning.