Roanna Medina
How to Make Your Own Nut Milk
Updated: Sep 2, 2019
MAKE YOUR OWN NUT MILK
Prep time: 10 mins | Cook time: it's raw! | Total time: 10 hours
A quick homeade nut milk recipe that's UNprocessed, unpasteurized and a great alternative to dairy milk.
Author: The Healthy Row
Allergen information: free of gluten, dairy, and refined sugar
Recipe type: dairy alternative
Cuisine: vegan
Serves: about 4 cups
INGREDIENTS:
1 cup raw, peeled and unsalted nuts (almonds, cashew or any other nut)
4 cups filtered water
More filtered water for soaking
Maple syrup (or honey if not vegan) to sweeten *optional
EQUIPMENT:
Bowl
Measuring cups
Strainer
Nut milk bag or a mesh or cheese cloth
Blender or food processor
INSTRUCTIONS:
Place the nuts in a bowl and soak, covering all the nuts with at least an inch of filtered water as they will plump up. Cover the bowl with a cloth and leave overnight in room temeprature, or up to 2 days in refridgerator.
Drain and rinse the nuts using a strainer or colander under cool running water. Dispose of the water used for soaking.
Place the nuts in a blender or food processor, and add the 4 cups of water. You can use less water...the less water you use, the creamier it will be and the more it's consistency will be like full cream milk.
Pulse to break the nuts then blend eveything consistenly on high speed for about 3 minutes. The water at this point should turn white and opaque in color.
Line your strainer with your nut milk bag or double cheese/mesh cloth and position above a bowl. Pour the milk and strain out the nut meal. Once everything has been poured out, take the nut milk bag or cloth, close and tightly secure, then twist, squeeze and press the bag with clean hands to extract as much milk as possible.
(Optional) add a sweetener such as maple syrup or honey (if not vegan) to taste.
STORAGE:
Place the milk in a sealed container and refrigerate for up to 4 days.
Seperately store the nut meal and add them to your smoothies, desserts or salads.
