Step by step

1. If making almond milk, combine almonds with water to cover in bowl and refrigerate for 8 to 12 hours (it’s easiest to do this overnight). Drain almonds, discarding water. Cashews do not need soaking.

2. Combine almonds or cashews and water in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.

3. Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 1 minute. Turn blender down to Speed 2 and blend for 10 seconds or so to reduce froth.

4. Line fine-mesh sieve with double layer of cheesecloth and strain milk into container, pressing against solids with rubber spatula to extract all milk. Use immediately or store in airtight container in refrigerator for up to 4 days.

5. Use almond or cashew milk in place of dairy milk in baking or as a tasty addition to your morning smoothie or cereal.

6. Sweetened nut milk: Add 1 teaspoon vanilla extract, pinch of ne sea salt and 1 to 2 teaspoons maple syrup, agave nectar or honey to blender with nuts and water. Proceed as directed. Quick almond milk: Pour boiling water over almonds and let soak for 30 minutes. Drain almonds and proceed as directed.

7. Description