I don't know about you, but I am very particular with dairy. I use it very infrequently- mainly only when I make my own yogurt (but I would love if you shared your non-dairy yogurt recipes!) But I am a NUT MILK fanatic! I love to mix it in smoothies, drink it warm, or iced, or in my matcha or beet lattes. I like to froth it and mix it with a delicious fresh roast coffee. Nut Milks are very versatile and each flavor profile is so unique to each nut or seed. AND the best part is that it is SUPER easy to make!
Nut Milks are an amazing subsitution for cows milks and are great for anyone living a vegan, raw, whole-30, anti-inflammatory or lactose free lifestyle. They are high in protein, magnesium and vitamin E and taste so much better than the store bought kind! These milks are raw and stock full of enzymes, minerals and vitamins.
1 cup soaked nuts (or seeds)
2-4 cups filtered water
Optional sweeteners/ flavoring
Nuts- Cashews, Hazelnuts, Walnuts, Pistachios, Almonds, Macadamia
Seeds- Hemp, Pumpkin, Sunflower
A few drops of stevia, or 1 stevia leaf
1- 2 Tbsp maple syrup, coconut nectar, or honey
1/8-1/2 tsp -cocoa powder, cinnamon, nutmeg, cardamom, sea salt, turmeric, vanilla, rose or adaptogenic herbs.
Vanilla Almond Hazelnut
Strawberry Hemp Almond
1. Soak nuts- Place nuts/seeds in a bowl to cover by about 2" cool of fresh filtered water. Let the nuts soak over night, for about 12 hours. If you are in a hurry you can use luke warm water, but I find the slow and cold method works best.
2. Drain and rinse the soaked nuts well, discard this water and place into blender along with 2 more cups fresh water and blend until smooth, add more water if needed. I find using warmer milk here will lend to a creamier milk. This is also when you can add optional sweetness or flavors. Been for about 2 minutes on a high speed.
3. Pour the mixture through a nut milk bag (check one out here) or super fine sieve. Give the pulp a nice squeeze to get all the liquid out of it. You can discard the solid matter or save it for later* You can thin the milk to desired consistency if it is a bit too thick.
4.Let cool and enjoy! Store in an airtight container in the refrigerator for up to 5 days.
*The leftover pulp can be used in so many ways too! So don't throw it away. Almond pulp is amazing for bakes goods such as cookies, muffins, gluten free bread crumbs, crackers or even smoothies! The leftover nut and seed meal can be dehydrated to make flour too. Get creative, you'll love it!