With the right equipment, making your own nut milk is cinch and it’s well worth the extra effort. For chai, chia pudding, chocolate avocado smoothies or pouring over your favourite breakfast bowl, I reckon that homemade nut milk is the bomb diggity.
Keen to give it a go? I’m sharing my Amazing Almond Milk recipe with you and I think you’ll go nuts for it. You can make milk from just about any nut (or seed!) but I’m starting you off with almonds because they’re chock full of protein, good fats and nutrients, and they’re even alkaline.
By making your own nut milk, you’re not only avoiding the additives, preservatives and other junk that can be found in much of the store bought stuff, but you’re guaranteeing a party in your mouth – and your body. By using raw organic nuts or seeds and taking the time to soak them for 12 hours, you’re getting a host of benefits that your body will love. In a nutshell, soaking (A.K.A. activating or partial sprouting) nuts, seeds or grains helps to:
- Neutralize the plant’s toxic enzyme inhibitors which interfere with beneficial digestive enzymes.
- Remove anti-nutrients like phytates, which are like the protective armour that keeps the plant from germinating until the conditions are juuuust right. Left to their own devices, these bad boys can wreak havoc on our bodies over time.
- Reduce strain on the digestive system and make nutrients and vitamins more readily available to the body.
Basically, by soaking, we’re mimicking the wisdom of Mother Nature. Soaking sends the message “hey nutrients, it’s safe to come out now!” and gives our tummies and our bodies a chance to get more nut(tritional) bounce to the ounce.
Ready to be get started? All you need in the way of equipment is a high-speed blender and a nut milk bag (grab one from your local health food store or even from Amazon). In a pinch, a few layers of cheesecloth or a clean cotton pillowcase will do the job. Word to the wise: always buy raw organic almonds and keep those puppies in the fridge or freezer until you’re ready to soak them (high in good fats = quick to spoil).
Find the recipe for Amazing Almond Milk below. Once you get the ratio down, have fun playing with different nuts and seeds – macadamias, hazelnuts, brazil nuts, pepitas, even hemp!
ALMOND MILK RECIPE
- 1 cup raw, organic almonds
- 3 cups of filtered water (plus more for soaking and rinsing)
- 1 tablespoon organic virgin coconut oil
- 1 teaspoon vanilla powder pinch of Himalayan or sea salt
- sweetener to taste (optional)- I go for a bit of maple syrup
Place the almonds in a large glass jar. Add a pinch of Himalayan or sea salt. Cover with filtered water and soak for 6 hours or overnight.
Drain the water and discard. Rinse almonds with fresh water and place in blender. Add 3 cups of filtered water, salt, coconut oil, vanilla and sweetener (optional). Note: adjust amount of water depending on how thick or thin you want your milk to be.
Turn the blender on a low speed and mix until smooth. Gradually increase blender speed. Blend until smooth and fluffy.
Set up a nut milk bag or cheesecloth over a large bowl or pitcher. Pour milk through a nut milk bag or cheesecloth and gently squeeze liquid through the mesh. Once you’ve extracted as much liquid as possible, remove cloth and set the leftover meal aside for another use. Store in the refrigerator for 2-3 days…if it lasts that long!
Let me know what you think – share your creations with me on Instagram and Facebook! If you’re looking for ways to use the milk, check out my recipes for Chia Pudding and Açaí Bowls and Supercharged Hot Chocolate.