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This is my favorite non-dairy 'milk' recipe. It has great texture and taste, although I don't drink glasses of it (never drank glasses of milk, either). I use it in recipes, as a creamer, on cereal etc. My son says it makes a great base for chocolate milk. I use it for my iced coffee fix.You may use all almonds or all cashews if you wish. I've experimented with the proportions, nuts and touch of sweetener, and this is the optimal blend for our needs.To skin your raw almonds bring a small amount of water to a boil. Drop raw almonds into the boiling water. Let them blanch about one minute (most will float to the top by then). Scoop the nuts out and let cool off on a cloth towel. When cool, just squeeze the almonds between finger and thumb - the skins will pop right off. The skins are great for your compost heap (or put directly into the soil of your potted plants).