Delicious Homemade Nut Milk

July 15, 2013

While store-bought nut milk may be convenient but the flavor and texture doesn't compare to a homemade batch.  I would recommend using a nut milk bag to strain your milk as opposed to cheesecloth because it makes the milk making process a breeze.  Also, the leftover pulp can be used in your morning cereal, smoothie, granola or even dehydrated to create almond meal.

Homemade Nut Milk


1 cup raw, organic nuts and seeds
1 teaspoon Himalayan or sea salt, to taste
Sweetener: Stevia or a few dates or blackstrap molasses
Soak nuts with a "skin" (such as almonds, pecans, filbert,Brazil, or walnuts) in filtered water overnight.
If you are in a hurry, then soak nuts for at least two hours. Drain water used to soak nuts.
Combine nuts, fresh water, dates (if used) and blend until creamy.
Strain the milk by pouring the liquid through a vegetable juicer (which strains out the pulp), or with a muslin or other cloth.
Flavor with vanilla and sweetener to taste.
Nut milk will keep two to three days in the refrigerator.

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