Nut milks are a perfect way to still enjoy the versatility of cows milk without the dairy proteins involved (which are typically the cause of inflammation/allergic reactions); it’s easier on digestion, and tastes great. Nut milks taste perfect with granola or mixed into smoothies for breakfast, and as a milk substitute in every recipe. It’s also unbelievably good for you, it contains just as much calcium as cows milk. Also so simple to make!
- 1 cup of raw nuts (I like brazil nuts, almonds, or cashews)
- 3 cups of filtered water
- Soak the nut for at least 6 to 8 hours in water, rinse. (I soak them overnight
- Simply blend all the ingredients in a Vitamix/ or other high speed blender until all of the nuts have been broken down.
- Using your nut milk bag/cheesecloth, line a large mixing bowl ( or jug) until the entire bowl has been lined.
- Pour your nut milk mixture into the nut milk bag/cheesecloth.
- The pulp or solids of the nuts will be caught in the cloth, creating a natural filter.
- Wait until all the liquid has settled into the large mixing bowl and then take each side of the cloth and bring it up to form an enclosed cloth “ball” around the nut pulp within.
- Squeeze the pulp in the cloth until no more liquid pouring into the large mixing bowl.
- The liquid that remains in the large mixing bowl after squeezing the pulp, will be the nut milk.
- Store in an airtight glass jar, mason jar, pitcher, etc., for up to 4 days.
- Serve chilled and keep extra in the fridge.
- Use in place of dairy milks or wherever you use dairy milk.