In a bid to try new things and learn about how to prepare fresher foods, I came across the idea of making my own nut milk. This is not a new idea by any stretch of the imagination, but new to me. I was always under the impression that doing things like making your own nut milk or coconut butter required a lot of machines, know-how, and time. All of which I am in short supply of. I do like almond milk from the store, but I find that I am getting really picky with it. If it isn’t one particular brand that I like it tastes metallic and almond milk is not supposed to taste like a copper penny right? bleh.
A few days ago, I found a very easy guide (which I will post below) and gave it a go. What came out was the most delicious creamy wonderful almond milk I have ever had. I am digging it, plus it is fun to try out new and sometimes better ways of doing things. Give it a try. If you can use a blender you can do this. Pistachio milk?! Yes, please!
Homemade Nut Milk
makes 1 quart
- 1-2 cups raw unsalted organic nuts*
- 4 cups filtered or purified water
- pinch of himalayan sea salt (optional)
- 1-2 tablespoon local raw honey or other sweetener (optional)
- 1 vanilla bean or 1 teaspoon vanilla extract (optional)
1) Soak your nuts and vanilla bean (if you are using one) for at the appropriate amount of time (see above chart for appropriate soaking times)
2) Discard soaking water and rinse your nuts and the vanilla bean.
3) Place soaked nuts, the whole soaked vanilla bean (you can chop it up or split it open if you wish) or vanilla extract, honey (or other sweetener), a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
4) Strain milk through a nut bag and squeeze into a bowl. (see my suggestions below on what I use)