Maybe dairy bothers your tummy or maybe you're like me and just want to be conscious of how much dairy you consume. Enter....Nut Milks. They have become the BIG craze in the non-dairy world and even dairy lovers have found they like it as an alternative too. It can be just as versatile as milk in a recipe, smoothie, cereal, or straight from a glass.
My only hang up was finding out how many additives were in some of the ones I was buying and why was I paying for that when I wouldn't even put that in my own? So I was on the hunt to find a store that carried a brand with pure whole ingredients with no added fillers or preservatives (carrageenan, guar gum, natural flavors, soy, and synthetic vitamins). Well, I found some such as Elmhurst, MYLK, and one other that I am drawing a blank on at the moment! I was super excited except for the fact that they were almost twice as expensive ($4.99-$5.99) as the other ones and a smaller size even though they had less ingredients! HOW?!? It comes down to quality over quantity my friends.
The cheaper nut milks didn't have the richness to them bc they were able to use other ingredients to stretch the nuts to make a larger batch adding in more fillers and ingredients where as the more expensive ones had nuts and water and that's it! You were getting more high quality fat and the real deal bc it wasn't stretched so thin. You following? Better quality and less ingredients is what I wanted! So, I figured I would just make it myself and to my surprise I couldn't believe how EASY it was!
HOMEMADE NUT MILK
( Saving 15% or more than store bought)
You can use whatever nut of choice you prefer. I buy in bulk and organic as often as I can. You can find them on Amazon, Thrive Market, or your local grocery store in the bulk section. You can use walnut, cashew, hazelnut, and almond for your recipe.
1 Cup nut of choice
4 cups of water
optional add ins are 2 dates and a splash of vanilla for flavor
( I know, it's so simple!)
1.) Soak 1 cup of nuts in water for 4-6 hours or overnight is fine too.
2.) Strain and rinse off nuts
3.) Fill up a blender with 4 cups of water and pour in nuts.
Optional add ins are a splash of vanilla and 2 dates for sweetness/flavor.
4.) Blend on high for 1-2 minutes or until well blended.
5.) Strain the nut pulp from the liquid using a cheesecloth or fine mesh material. Store in a sealed container in fridge and consume within 4-5 days! ENJOY :)
What to do with the left over nut pulp? If you make almond milk you can use it to make some crackers using this recipe or if you make another kind you can use this to make a nut pulp hummus with this recipe
Send me a message and let me know if you make it!!
Blessings of Health and Happiness,