This is an excellent milk replacement for people moving away from dairy or soy milk. Nut milk is dead easy to make, and cheaper than anything store-bought. Almond milk recipes are common, but I find a small amount of cashews add a rich creamy texture. Look for nuts that are labeled “raw”, or at least avoid ones that are labeled as roasted or seasoned.

3/4 c almonds
1/4 c cashews
2 Tbsp agave
1/4 tsp vanilla
1 pinch salt

Place the almonds and cashews in a bowl and cover with water. Soak for several hours or overnight.

Drain the nuts and place in a blender. Add about 1L, or 4 cups, of clean water. I use water from our water-cooler instead of tap water.

Add the rest of the ingredients to the blender and blend on high for about one minute.

Strain the milk into a container using a fine mesh sieve or cheesecloth. I use a clean cotton napkin inside a sieve; once most of the milk drains away I pick up the napkin edges and squeeze out the rest. The “nut pulp” can be used in other recipes, if you are so inclined.

I keep nut milk for about 3-5 days in the fridge. It will separate, so give it a good shake before each use.

3 Tbsp raw sesame tahini
1 clove garlic
1/4 lemon juice
2 Tbsp apple cider vinegar
1 Tbsp extra-virgin olive oil
1 1/2 Tbsp honey, agave, or 2 soft dates(pitted)
2 tsp fresh herbs, chopped (I’ve used dill, chives, thyme, oregano)
1-2 tsp of sea salt (to taste)
water

Put all ingredients except herbs in a blender and blend until smooth. Add water if necessary to reach desired consistency. Stir or pulse-chop the herbs into the mixture.

Keeps several days in the refrigerator.

1/2 c apple cider vinegar
1/2 c olive oil
1/4 c shoyu
5 tbsp honey
1 tsp garlic powder
1 tsp minced fresh thyme
1 tsp minced fresh ginger
1/8 tsp cayenne

Place all the ingredients in a glass jar with a tight-fitting lid and shake to combine. Refrigerate. Good as a salad dressing or marinade for mushrooms and veggies.

Blend all in a blender or food processor. Store in the fridge.

Combine all ingredients in a food processer and blend until smooth.

Serving suggestions: serve as-is, roll in salad greens, serve on top of salad, spread on sprouted bread or crackers.