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, and cashews (which don’t require as long of a soaking period). Pistachios are also a great option to explore.
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 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.
Homemade Nut Milk – Recipe makes about the amount of water you use.
- 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 or 1/4 inch organic vanilla bean (optional but really brings out the nuttiness)
- Sweetener: raw honey, maple syrup, dates (3-4 pitted) (all optional, do not use on detox)
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 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!