Once you taste homemade nut milk, you will NEVER buy synthetic vitamin, carrageen infused, and chemical laden nut milk again. There’s just not turning back.
It’s SO easy and absolutely delicious… It take a little foresight since soaking the nuts/seeds is an important step in the creation of this nut/seed juice. So think ahead and make it happen.
I switch up the types of nuts (or seeds I use)… as using the same nut/seed milk over a long period of time can build an intolerance to it. So I highly recommend mixing it up!
My favorite nuts/seeds are (all organic and raw):
- Brazil nuts
- Pistachios (kinds pricey)
- Tiger Nuts
- Hemp Seeds
- Pumpkin Seeds
Quick note when using cashews: When cashews are soaked for over 8 hours they become very soft. When pulverized they leave very little (if any) nut “flour” behind. This makes it so that straining isn’t necessary creating a quicker and more simple nut milk making process. BUT it is important to mix up your nuts and include a variety of nuts in your diet.
Soaking your nuts/seeds overnight (minimum of 8 hours) with a little salt helps activate enzymes and deactivate enzyme inhibitors. Also, make sure to use organic RAW nuts… not roasted or salted. Just plain raw organic nuts.
Homemade Nut Milk – Recipe makes about the amount of water you use.
- 3 cups of organic raw nuts/seeds
- Sea salt (1 tbsp to soak and 1/4 tsp to add to milk)
- 3-6 cups filtered water (obviously the creamier the milk the less water to add). I usually do a 1 part nuts/seeds to a 3 part water
- 1 tsp vanilla extract or 1/4 inch organic vanilla bean (optional but really brings out the nuttiness)
- Optional sweetener: 1 tbsp raw honey, 1 tbsp maple syrup, 1-2 dates (1-2 pitted) (all optional, do not use on detox)
Soak nuts/seeds overnight in filtered water with about 1/2 – 1 tsp of salt. Rinse well and place in blender. Add water. I prefer 1 part nuts to 3 parts water. The less water the creamier the milk. We drink A LOT of this nut liquid so I usually use the 1:3 ratio.
Blend for about 2 minutes. Add vanilla extract, sea salt and optional sweetener. Blend for about 1-2 more minutes. Pour milk and pulp through a nut milk bag and squeeze remaining milk from pulp.
Pour in an airtight glass container… I use these. They are awesome and so versatile!
Store in the refrigerator for up to 4 -5 days… it may not last as long 🙂
Do you make your own nut milk? What kind of nuts do you use? Any tips? Please share!
Live Hippily… and don’t be afraid to get a little nutty!