Cooking with Nuts! Almond Milk/ Spicy Roasted Cashew and Peanut Butter

Learn these simple versions of your favorites using nuts. Spicy cashews, homemade peanut butter and fresh almond milk! You’ll be amazed at how simple they really are to make. The benefits are they are healthier, you know the ingredients and more affordable.

Almond Milk
Makes 4 cups
1 Cup Almonds
4 Cups Water
1 Tsp Salt

To soak the almonds before blending, cover them with 2 cups of water in a large bowl or jar, and let them soak for 4 to 6 hours. This step is optional, but may help with blending later.
Drain the almonds through a fine mesh strainer before moving on to the next step.

Add the almonds and 4 cups of fresh water to a blender. Blend on high-speed for at least 60 seconds, until no pieces of almonds are visible and the mixture looks creamy.

Pour the almond milk through a nut-milk bag or cheesecloth, squeezing well to extract the milk. Discard the pulp or use it for extra fiber in baking.

Store the almond milk in an airtight container in the fridge for up to 4 days.

Spicy Roasted Cashews
Makes 3 Cups
2 Cups Raw Cashews
1 Tbsp Olive oil
¼ Tsp Chili Powder
½ Tsp Smoked Paprika
¼ Tsp Black Pepper
¼ Tsp Salt
1 Tbsp Brown Sugar

Place a pan over medium heat.

Add Olive Oil and Cashew and toss to coat.

Sprinkle on the remaining seasonings and toss until fully coated and the cashews are warmed.

Remove and let sit for 5 minutes.

Can be stored in an airtight container for 2 weeks in the fridge.


Peanut Butter
Makes 2 Cups

3 Cups Unsalted Peanuts
1 Tablespoon MCT Oil or Peanut Oil Optional for Creaminess
1 Tbsp Honey, Agave or Monk Fruit Optional for Sweetness

Add all of the peanuts into the blender.

Add in honey and oil if using.

Switch your blender to high and blend in 3 minute increments until smooth. Will be loud.

Store in an airtight container for 4 weeks in the fridge or 2 weeks on a countertop.