Making your own nut milk at home is so simple that it almost does not require a recipe. If you would like to see it done, check out the short video above!
You can use almost any nut, seed or a combination. Brazil nut mixed with almond is a favourite of mine. Sesame seed milk is packed with calcium, so great for bone health. Cashew nut milk has a particularly creamy texture and buttery flavour and is the easiest type to make as it requires no straining!
My current favourite is hemp seed milk, which also does not necessarily need straining – if you blend it enough it becomes thick and creamy. I use 1 cup of hemp seeds to 3 cups of water with a few dates, pinch of sea salt and a teaspoon of vanilla extract. If you are a coffee drinker it is a fabulous alternative for cream.
You can strain the pulp out or not. You can flavour it any way you want – adding fruit, different sweeteners (maple syrup, honey, stevia, coconut syrup) or cocoa powder. Pour it over cereal, in your hot beverages or to make creamy soups – basically wherever you would use a dairy product.
I like to use nut milk in a frothy Dandyblend latté (coffee substitute made from dandelion root), cinnamon and a little raw honey – so creamy and rich! I have a nifty little gizmo (I love kitchen gadgets) that froths and heats my nut/seed milk which makes me very happy.
Almond Nut Milk
Ingredients:
1 c. almonds (or other nuts/seeds), preferably soaked overnight for greater digestibility
1/4 tsp. salt
1 tsp. vanilla
1-3 dates, also soaked if they are hard
3-4 cups of water
Method:
- Put everything in the blender.
- Blend until smooth.
- Pour through nut milk bag, squeeze the liquid out and enjoy!
I freeze the leftover pulp and use it in other recipes that work with extra fibre, such as pancakes or muffins.