Nut and seed milks are simple to make, light and refreshing in taste, and cost much less to make than to buy in the store. Plus it isn’t full of sweeteners, thickening agents, artificial flavorings or preservatives. You get to decide what to add and how you want it to taste.
You’ll need a blender, and optional cheesecloth or fine mesh sieve.
1 cup almonds or other nuts, seeds
3 cups water
Optional sweet and flavor:
3-6 dates, pitted or other dried fruit (such as raisins, currants, or berries)
2-4 tsp maple syrup, raw honey or sweetener of your choice (such as stevia)
1 tsp vanilla
tiny pinch of salt
Soak 1 cup nuts in about 4 cups of water overnight, anywhere between 8-24 hours is ideal. Soaking neutralizes the naturally-occurring phytic acid found in most nuts, grains and legumes, which can be hard to digest. Discard soaking water or feed it to your plants, who will love it.
Put nuts and 3 cups of fresh water in a blender. Start blender on a low setting and increase to high. Blend for 2-3 minutes. Taste and add any flavorings or sweeteners, blend for another 1-2 minutes until fully integrated. I almost always add dried fruit and a pinch of salt.
At this point, you can serve the nut milk as is, just shake before pouring. There will be small bits floating around. Tasty and nutritious. For smoother milk, set up a piece of cheesecloth over a bowl. Pour the milk through to catch the meal.*
Store milk in a tightly sealing jar or container in the fridge for about 5 days to a week.
*You can save this almond meal to use:
- in cookies or baking recipes
- as a spread: season with sweet or savory spices or herbs
- tossed with cooked grains, such as oatmeal or rice, for added protein and a richer flavor
- mixed in with your oatmeal or cereal
AND BEYOND: Try this process with any nut, seed, oats (cooked or simply soaked) or a mix. Sunflower and pumpkin seeds make great nut milk. Mix and match to find the flavor you like best.