Recipes by Power House Living
Fresh Nut Mylk
July 12, 2016
Fresh nut mylk recipe
1 cup raw almonds or hazelnuts
3.5 cups pure filtered water
½ tsp sea salt
1 vanilla bean or 1 tsp extract (optional)
2 pitted Medjool dates (optional)
cinnamon, pinch (optional)
Soak nuts overnight in pure water with sea salt. (the longer, the creamier)
Combine nuts with 2 cups of fresh, pure filtered water in blender. Add vanilla, cinnamon, soaked dates, honey or other sweetener.
Blend about 2 minutes on high speed until smooth and creamy.
Strain into a large bowl through a mesh sprouting bag or cheesecloth, gently squeezing out all nut mylk.
Store nut mylk in a sealed container in the refrigerator for up to one week.
Save leftover nut pulp for smoothies or hummus.