ALMOND MILK: Soak 1 Cup almonds in filtered water for 8-12 hours, after soaking rinse the almonds & drain. Place almonds, 4 cups water in high power blender & add all other ingredients, blend using smoothie setting if using a vitamix or blend on high speed for 1 minute. Next strain through a nut milk bag or doubled up cheese cloth to separate the pulp from the liquid. Place liquid in a glass jar & refrigerate, it will stay fresh for 5 days. 

COCONUT MILK: Heat water in saucepan, make it hot but don’t boil it. Put 2 Cups of unsweetened coconut flakes in a high speed blender along with 4 cups very hot but not boiling water and soak for 15-20 minutes. Soaking the coconut flakes will make your coconut milk very creamy. Blend on high using the smoothie setting on a vitamix or slowly increase to high speed and blend for at least a minute on high. Next separate the pulp from the liquid by straining through a nut sack bag or use a double thickness of a cheesecloth. Store in the refrigerator, stays fresh for 5 days. During refrigeration, the cream of the coconut milk will most likely rise to the top, just stir before serving. See Note # 5 for more hints on making coconut milk.

CASHEW MILK: Soak 1/2 Cup Cashews for at least 4 hours, rinse & drain. Place cashews, 3.5 cups water in a high speed blender such as a vitamix. If you have a vitamix place on smoothie setting & blend. On any other blender, start on low speed, increase to high speed & blend for 1 minute. Keep refrigerated, it will stay fresh for 5 days. If you prefer you may strain the milk which will make it slightly smoother but I don't feel that it's needed.

If you want to use any of these nut milks as a coffee creamer, I would add 2 tablespoons maple syrup or sweetener of choice and 1.5 teaspoons of vanilla per one quart of nut milk. Otherwise I like to make the nut milks without added sweeteners that way I can use it for both sweet & savory dishes.

Over the Years I have found that the cream from the coconut milk will rise to the top and harden once it has been refrigerated for a few hours. The cream can get so hard that you can't shake it to mix it with the rest of the liquid or if you use just the coconut cream that rose to the top for your coffee than the rest of the liquid is very watery. To combat this issue, I make one recipe of almond or cashew milk and mix it with one recipe of the coconut milk. The creaminess of coconut milk can also depend on the brand of coconut flakes. When I buy it in bulk at Whole Foods, the cream of the coconut milk will rise to the top and hardened when refrigerated which is why I blend it with almond or cashew milk. Or you can also decrease coconut flakes to 1.5 cups and your coconut milk will still be creamy but will not get so hard. Recently I started buying unsweetened coconut flakes at Trader Joe's and it has the perfect amount of creaminess using my original ratio of 2 cups coconut flakes with 4 cups water.

I like to use mason jars and canisters that I already have to store all my homemade nut milk ingredients. It's both less expensive because I am reusing what I already have and reduces waste.