Nut Milk 101

About 3 years ago I started making my own nut milk. I started with a nutribullet and a colander. I had to make it in batches because the blender cup wasn't big enough, but I was determined. I was never pleased with what was on the market and wanted to feel good about what I was putting in my body. It took some trial and error, but I have settled on a recipe that is no fail and works every time. I'm lucky if a batch makes it 3 days in our house (as soon as I make a new one, my husband is all over it like bees to honey). I thought I would share what I have learned

The possibilities and combination are nearly are endless. I usually just use whatever I have on hand. I will do a single nut or seed or I will mix them together. Some need to be strained through a nut milk bag and some do not need straining. I listed all the ones I have tried below and categorized them into strain and no strain. 

Strain:

  • hazelnut
  • walnut
  • pumpkin seed
  • coconut
  • almond
  • pecan
  • macadamia 

No Strain:

  • hemp
  • sesame
  • cashew

You can use any combination you like. If you mix a nut or seed under the strain list with one under the no strain, you will need to strain it. 

Once you get the hang of it, making nut milk takes about 10 minutes or less.

You will need:

  • 1 cup of nuts or seeds (if using hemp seeds, only use 1/2 cup)
  • 4 cups filtered water
  • 1 pitted date or 1 T honey, maple or coconut syrup
  • a generous pinch of sea salt (this is not optional, it is what will keep it from spoiling)
  • vanilla
  • Options add ins: cinnamon, ground cardamom,  Philosophie superfoods blend

Place the nuts or seeds into a bowl and cover with filtered water. Let soak for at least 2 hours (overnight is optimal). Soaking the nuts will not only help with digestion but also help to remove some anti-nutrients. When ready to make the milk, drain and rinse the nuts or seeds. 

In a high speed blender (I use a Vitamix) add your soaked nuts, filtered water, sweetener of choice (if using), sea salt, vanilla and any add-ins. Blend on high for about a minute until creamy. You will need a double layer of cheese cloth or a nut milk bag.

Place your nut milk bag or cheese cloth over a large bowl and slowly pour in the nut milk. Squeeze until all the liquid is pressed out. You can reserve the pulp for smoothies, balls or baked good or compost it. Pour milk into a mason jar or liquid container. Will keep in the fridge for 4-5 days.  

Q&A:

Where to purchase nuts and should they be organic? I Purchase most of my nuts from Trader Joes, Natural Grocers and Thrive Market. In my experience, they have the best prices for the highest quality.  If organic is available and a reasonable price, I will always go with organic. It really depends on the individual nut and whether it should be organic or not. Cashews are one that I don't budge on as they are sprayed with an extremely toxic pesticide that has been banned in most countries but is still allowed in the US. When it comes down to it, you have to make your own decision on whether you would like to purchase organic or not. For more info on which nuts should be organic, click here.

Why do you have to use salt: I made the mistake of not using salt once and the batch of milk was spoiled by the next day. It acts as a natural preservative.