Nut milk has become increasingly popular recently, especially considering how many people are changing their ordinary diets to one which is plant-based. With the enormity of veganism, there was a definite need for more plant-based kinds of milk and now those have been provided. Since the Nut milk (typically Almond milk) was one of those staples I’d purchase from the store on a weekly basis until I realized earlier this year that it’s so easy to make on your own. Since making it for the first time in early spring, I’ve tried variations using cashews as well that worked nicely (will soon try pecans, coconut and hazelnuts). To make the milk, I did have to look for specific blenders for making vegan food because I found that my generic blender just wasn’t as powerful as it should be and it wasn’t giving me the results I was hoping for. Now, with a new blender, making suitable milk is easy! Read on for tips on how to make your own, I hesitate to call this an actual recipe because it’s so easy.
Nut milk bag or strainer
Sweetener of choice (raw honey, maple syrup, 1-2 pitted mejool dates)
1 cup of raw almonds
4 cups of water
Pinch of salt
Optional add-ons: cinnamon, turmeric, pumpkin spice mix
- Soak your almonds for 8-10 hours.
- Rinse and strain almonds.
- Add four cups of water to the blender.
- Add in other ingredients (soaked almonds, salt, sweetener, add-ons).
- Blend ingredients on high speed for 1-2 minutes
- Add contents of blender to your nut bag or strainer (while holding over a bowl).
- Strain pulp and save for other uses (I dry my pulp and use it to make grain free granola, to thicken soup, or in place of gluten free flour). Squeeze as much or the liquid out of the milk bag or strainer.
- Refrigerate. Use within a week of making.