It’s important to soak the almonds (or cashews) to soften them, reduce phytic acid, and make a creamier, easier-to-digest nut milk. We prefer soaking overnight, covered in cool water with a pinch of salt (optional) — or covered in very hot water with a pinch of salt for 1 hour if you’re in a hurry.
Once soaked, drain and rinse almonds and transfer to a high-speed blender along with 2 cups filtered water (for creamer, I like a ratio of 1 part nuts : 2 parts water), 1 pitted medjool date (more for sweeter nut milk), and vanilla extract.
Blend on high for ~1 minute or until creamy and smooth. Then place a nut milk bag (or drape a clean towel or t-shirt) over a large mixing bowl and pour through the nut milk bag. Gather the edges securely and squeeze firmly until all of the liquid has been extracted and the pulp is left behind. You can either compost the pulp, make it into almond meal, or find some more creative uses for it here.
Store almond creamer covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Perfect for use in hot or iced coffee, matcha, or tea.
*Nutrition information is a rough estimate calculated without optional ingredients. *Recipe makes ~2 cups (480 ml).