Vegan & Raw Food News: Nanaimo

How to make fresh nut mylk

If you’ve been thinking of taking the plunge and making your own nut mylk at home you’ll likely find that what well-intentioned friends and foodie bloggers have been telling you is right: It’s easy! It’s cheaper! It’s creamier!

Quick & easy
The recipe requires only a few ingredients and only a few minutes to combine them. The one plan-ahead requirement is soaking the nuts overnight, which takes care of itself while you’re sleeping.

Hooray for health benefits
The biggest benefit of making your own nut mylk is that it’s healthier than store-bought. There are no additives or preservatives. You know exactly what goes into it and can control the amount of sweetener. And, as always, whole, natural, fresh is best! Bring on the real vitamin E, zinc and iron that our bodies know how to process.

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)

Rinse nuts.

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.
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