How To Make Nut Milk At Home
Looking for a healthy alternative to using milk for your morning cereal or add to your coffee?
Nut “milk” is super healthy, dairy-free and easy to make.
Almond is commonly used for making nut milk as it tastes great and it is alkalizing.
I take any nuts that I have at hand (almonds, brazil nuts, cashews, pistachios, brazil nuts, pecans, macadamia nuts, hazelnuts etc.)
Soaking nuts is important as it starts the sprouting process and make their full nutritional potential available. Soaking also releases enzyme inhibitors making the nuts digestible.
Most nuts generally require 8 to 12 hours of soaking (see below for exact timing).
Nut milks usually keep in the refrigerator for 2 to 4 days. You can experiment by adding cacao, cinnamon, vanilla extract (all optional).
Nut Milk Recipe
- 1 cup of soaked almonds or mixture of any nuts that you have at hand
- Pinch of salt
- 3 cups of filtered water
- 3-4 dates or honey (optional)
- 1 tsp natural vanilla extract or powder (optional)
- Combine nuts, dates, salt and water in a blender and blend for few minutes.
- Strain through a cheesecloth or fine sieve into a large bowl.
Use it as you would use the “normal” milk: in your cereal, coffee, tea or drink it plain. Store in a glass jar in the refrigerator for up to four days.
Soaking Time for Raw Nuts
- 2 hours (sunflower, cashews)
- 8 hours (almonds, sesame, pumpkin, flax)
- 4-6 hours (pecans, walnuts and all other nuts)
- no soaking required (brazil, macadamia, pine and pistachio)