How to Make Nut Milk

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-based milks are an amazing substitute for cow milk 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 stocked full of enzymes, minerals, and vitamins. 

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Nut Milk Recipe

INGREDIENTS

• 1 cup soaked nuts (or seeds) 

• 2-4 cups filtered water

• 1 tsp. Vanilla extract

• Optional sweeteners/ flavoring

PROCEDURE

1. Soak nuts- Place nuts/seeds in a bowl to cover by about 2" cool of fresh filtered water. Let the nuts soak overnight, for about 12 hours. If you are in a hurry you can use lukewarm 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 a 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 or a 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 the 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 baked 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! 

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Flavor and Variety Suggestions

Nut/Seeds Suggestions

• Nuts- Cashews, Hazelnuts, Walnuts, Pistachios, Almonds, Macadamia 

• Seeds- Hemp, Pumpkin, Sunflower  

Optional Sweeteners

• 1-2 dates

• A few drops of stevia, or 1 stevia leaf

•  1- 2 Tbsp maple syrup, coconut nectar, or honey

Optional Flavoring

•  1/8-1/2 tsp -cocoa powder, cinnamon, nutmeg, cardamom, sea salt, turmeric, vanilla, rose or adaptogenic herbs. 

Combination Ideas

• Vanilla Almond Hazelnut

• Rose Cashew

• Cacao Hazelnut 

• Matcha Almond

• Strawberry Hemp Almond

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