When Andrew Watman tested, he made three types of milk with each. For almond milk he used unroasted, unsalted almonds. For cashew, he used unroasted, unsalted cashews. For macadamia, he used dry roasted, unsalted macadamia nuts. I used old-fashioned rolled oats, unsalted raw almonds, and unsweetened coconut shreds.
For the machines, we looked for a well-engineered products that will last a long time, as well as ergonomic and intuitive design. Many of these required the machine’s parts to be separated and…
