In my experience, most people either don’t know how to make nut milk or think it’s too much trouble to make. For those that live busy lives, I totally understand that it can seem time consuming. Awhile back I would’ve even agreed. I used to use my amazing juicer for nut milk, however, this is probably the worst way I can think of making nut milk. Why? It’s really messy, you have to do it in batches because the juicing containers just don’t hold that much, and you still have to strain it anyway! Not worth it. Now I make nut milk (after soaking the nuts) in about 5 minutes with my Vitamix!
Any high speed blender will do. But before we begin, let’s talk about why it’s worth the trouble making your own nut milk. Homemade doesn’t have any chemical preservatives in it, it’s fresh and totally customizable to any flavor you want. My favorite nut milks are: vanilla, lavender and plain. I will walk you through all of these!
Making nut milk can be broken down into 3 easy steps: soaking, blending, straining. Any other steps is really about how you want your nut milk to taste.
I really only like macadamia nut milk when it’s in my coffee. Therefore, I turn it into a coffee creamer and reduce the amount of water to create a thick cream, then sweeten it with maple syrup. Most people would disagree with me because it is extremely buttery and delicious, but I still prefer my next two.
One of my favorite “I’m in a hurry” milks because you don’t need to soak overnight, they only need a minimum of 2 hours of soaking. They also don’t need to be strained after blending. There is no skin! So, a high-speed blender or Vitamix can easily pulverize cashews without small pieces being left behind.
Wins the flavor contest for me. They also win because of nutrition. They have a really high vitamin E content! If I’m running out of nuts, I may make a thinner milk by adding an extra cup of water. It’s really up to you.
Not my favorite, but it’s probably the most cost-effective choice. I don’t like that it’s slimy when you strain it…that wierds me out. But once you flavor it, it’s pretty tasty. Worth trying at least once to see if you like it.
I LOVE rice milk, but I prefer to make almond milk and cashew milk on a regular basis. Rice milk is there to change it up!
I made a chart for you guys on some of my favorite milks and how to make them. Don’t be afraid to try something new and change it up! I am a fan of moderation, so changing it up gives you a variety of nutrients, flavor and experiences. You’ll also find that you like different milks for different things.
I put no soaking for hemp milk because it doesn’t contain a lot of phytic acid. If it becomes your favorite milk and you make it every week, then soak it for a 1/2 hour like oats.
- 1 cup overnight soaked almonds
- 3 cups water
- 4 dates
- 1 tsp vanilla
- pinch salt (I like himalayan pink salt)
How to make nut milk: Instructions with pictures 🙂
1. Grab a cup of almonds…
2. Soak overnight in water
3. Take your soaked almonds and rinse them off. DO NOT reuse this water since it contains enzyme inhibitors, phytic acid, etc. Also, generally floating almonds at this stage mean they are rancid. Toss those.
4. Fill your Vitamix/high-speed blender with 3 cups of water and the rinsed almonds. If you want to sweeten with dates, I like to add them here so they get strained after. I add 4 dates. In the summertime I also will add lavender before I blend so they get strained out too. Lavender makes the most amazing almond meal too! It smells soooo good!
5. Strain the almonds through a nut bag, fine cheesecloth, or a thin cloth. I love using my handkerchief. It’s a super fine weave but it will still let you strain liquid through it. My handkerchief is really old so I’m not really concerned about dyes and stuff, but probably best to choose a fabric with little dye.
6. Pour the liquid into a bowl with your cheesecloth or strainer of choice
7.Make sure you gather all the ends up so the liquid is forced through the bottom.
9. That’s all folks! You have made your own milk. After it’s been strained I add the salt and whatever flavors I want (cacao, vanilla, cinnamon, nutmeg, strawberries). Salt acts as a preservative and also gives it a little extra sweetness.
For the leftover meal, I usually use it as a body and face scrub/moisturizer in the shower. But…it’s a little messy and clogging if you don’t have good plumbing. Use sparingly. You can also bake it into almond flour, add it to your shakes, etc. Sometimes I’ll bake muffins right after and use the meal.
Now go enjoy 🙂
Eat Clean, Eat Well,
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