Vitamix Recipes: Almond Milk, Cashew Milk and Rice Milk

Our new Vitamix is coming in very handy.  In fact, we use it more than once a day. It has made a big difference in how we prepare allergy-friendly food -- both in allowing us to make new things, and in making existing recipes faster and smoother. As I experiment and find new favourites, I will share my Vitamix recipe successes with you. To learn more about Vitamix high-powered blenders, click the Vitamix banner on my blog. Use the code 06-005769 for free shipping if you decide to order one of your own!

Some of my most-used Vitamix recipes are for non-dairy milk. Yes, you can purchase ready-made rice and almond milks in the store, but their flavour is not as good as what you can make at home. Plus, when you make it you know exactly what is in it -- no fillers or preservatives. And it is VERY easy and much less expensive to make it yourself.

Almond Milk

• 1 cup raw almonds
• 4 cups water + more for soaking
• 2 Medjool dates, pitted
• 1 tsp vanilla

1. Soak almonds in enough water to cover for 4 hours or overnight.  Then drain and rinse almonds well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the almonds, dates and vanilla.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. Strain the milk through a nut milk bag, or 2-3 layers of cheesecloth in a wire sieve (the nut milk bag is SO much easier), for 30 minutes.  Squeeze excess milk out of bag (or gently press residue in sieve) then pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.
5. Almond residue (what is left in your nut bag or sieve) can be discarded, but I store mine for a few days in the fridge to use in recipes such as Zucchini Bread.  It can also be used as a facial scrub!

Cashew Milk

• 1 cup raw cashews
• 4 cups water + more for soaking
• 1 Tbsp agave syrup
• pinch sea salt

1. Soak cashews in enough water to cover for 4 hours or overnight.  Then drain and rinse cashews well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the cashews, agave and salt.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
5. Cashew milk does not need straining. Simply pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.

Rice Milk

• 1/2 cup cooked brown rice
• 2 cups water
• 1/2 Tbsp maple syrup

1. Measure 2 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the rice and maple syrup.
2. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Rice milk does not need straining. Simply pour milk into a container with lid (I use a 500mL/1 pint mason jar). Store milk in the fridge for up to 4 days. Shake well before serving.