Homemade Cashew And Almond Milk - cooking recipe

Ingredients

3 1/2 cups water (or 4 cups if you want it less creamy)
1/2 cup almonds
1/2 cup cashews
1 tablespoon agave nectar (optional)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon nutmeg

Preparation

Submerge almonds and cashews in water overnight to soften (minimum 6 hours).
Drain nuts, and discard water.
Place nuts in a high-powered blender. Add water and remaining ingredients.
Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved.
Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl.
Pour contents of blender over cloth.
When it mostly drains through, give the cloth a good squeeze to get the remaining milk out.
Discard nut pulp (or dry it and use it in another recipe!).
Drink and enjoy! Can be stored in fridge up to 4 days.