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How to make Almond and Cashew milk at home

With everyone jumping on the vegan and healthy bandwagon, almond and cashew milk is a perfect substitute to try your hands on vegan milk alternatives. With very few ingredients and about 10 mins cooking time, this is perfect for smoothies, coffee

and milkshakes.


Serving Size: 2 glasses

Prep Time: 5 mins (+ overnight soaking of almonds and cashews)

Cook Time: 10 mins

Type: Easy


Ingredients

50gm Shrihit Cashews

50gm Shrihit Almonds

2 cups of water

½ tsp Vanilla essence

Agave or sugar (for a chocolate milkshake)

2 tbsp Cocoa Powder (for a chocolate milkshake)


Method

  1. Soak the almonds and cashews overnight in 2 cups of water.
  2. Next day, blend your almonds and cashews at high speed with the water they were soaked in. Blender is preferred over a food processor to get creamier milk.
  3. Add the vanilla essence to this mix and give it one last blend.
  4. Sieve the mixture to get ultra-creamy milk while the almond and cashew pulp will remain in the sieve.
  5. Voila, your homemade almond and cashew milk is ready for use. Store it in the fridge for up to 3 days. However, it is best enjoyed fresh.
  6. To make a chocolate milkshake out of this, add 2 tbsp of Cocoa Powder and sweetener of your choice.

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