Once you taste homemade nut milk, you will NEVER buy synthetic vitamin, carrageen infused, and chemical laden nut milk again.
It’s SO easy and absolutely delicious… It take a little foresight since soaking the nuts is an important step in the creation of this nut juice. So think ahead and make it happen.
I primarily organic raw Brazil nuts or almonds…. cashews (which don’t require as long of a soaking period) and pistachios are also great nuts to milk!
Soaking them 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.
Blender, Vitamix, or something similar
All natural nutmilk bag
- 3 cups of organic raw nuts (I primarily use almond and cashew)
- 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)
- 1 tsp vanilla extract (optional but really brings out the nuttiness)
- Sweetener: raw honey, maple syrup, dates (3-4 pitted) (all optional)
Soak nuts overnight in filtered water with about 1/2 – 1 tsp of salt. Rinse well and place in blender. Add water. I prefer 1:1 ratio but you may up the water a bit to create more milk. The less water the creamier the milk. We drink A LOT of this nut liquid so I usually use about 1 part nuts to 3 parts water.
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 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!