Originally, I began this post with all the amazing benefits of drinking homemade Nut Milks. However, since I absolutely adore making them for how fabulous they taste - let's lead with flavor! We're talking creamy, richness like you won't believe. And, while the subtle, sweet, mellow flavor of nut milk alone is very satisfying, there is a whole range of sweeteners from dates, honey, maple syrup or figs, and flavors such as cinnamon, cacao, vanilla powder, or whatever you choose to add, to customize them in even more amazing ways! Prepare them as rich & creamy as you like, simply by adjusting the amount of flitered water you add. So pure. So good.
Homemade Nut Milk is delicious enough to have for dessert! Warning: You may have trouble stopping at just one glass :)
Nothing beats a straight up jar of creamy, rich Almond, Brazil Nut or Walnut Milk (Recipes & variations below). However, Nut Milks are extremely versatile and can also be used for morning cereal, smoothies, hot chocolate, soups, for fabulous raw vegan ice-cream (Strawberry or Peaches-n-Cream anyone?) and even in baking and cooking as swap outs for dairy. Basically anwhere we may have used a dairy milk we can substitute Nut Milks!
Fresh Brazil Nut Milks and Macadamia Nut Milk standing by!
Nuts and seeds are an excellent source of protein as well as being rich in phytonutrients, minerals, fiber and antioxidants such as selenium and vitamin E. One of the best ways to prepare nuts and seeds is to make these delicious, enzyme-rich nut milks. Nuts should be presoaked for 8-12 hours before blending in a heavy duty blender such as a Vitamix to neutralize enzyme inhibitors, enabling excellent digestion, and to reduce phytates, increasing mineral availability. Sprouting is an excellent (optional) 2nd step which cultures the nuts adding a rich source of probiotics to the nut milk. Sprouting is done by simply draining the soaked nuts then adding to a sprouting jar or collander for another 8-12 hours. The freshly made, completely raw and live, preservative-free nut milks we make in our own kitchen will far exceed the taste and nutrition of commercial nut milks and stay fresh for five or six days in the fridge. These delicious recipes are as simple to make as their variations are endless. I've even included instructions for no-soak-required instant nut milk too!
A bottle of freshly made Sunflower-Hemp Milk. Sooo good! And amazing for our bodies too!
The pristine, yumminess of these delicious Nut Milks will have us hooked at first sip... while the myriad benefits replacing dairy has on our health are a huge added bonus. These milks really can do the body good!
**Do enough research on dairy and you'll likely shift awary from it too. Feel free to check out this video in which I discuss the body's pH and dairy's role in creating acidic conditions (dairy is acidic post metabolization) causing osteoporosis and other highly undesirable outcomes (an acidic body being a magnet for disease). Read more here. If the health implications of consuming dairy aren't impetus enough to limit our consumption, the unfortunate experience the poor cows go through (read about that here) and all the icky stuff that makes it into the end product- which I just deleted cause it's that gross so you can read about that here - probably will.
Nut milks really can do the body good :)
The pulp that remains from strained nut milk can be used in raw crackers, cookies or as flour for crusts of desserts. Creamier nuts such as cashews and pecans, blend right into smooth milk, no straining required, making them even easier to prepare. Of course, 15 second instant nut milk is easiest of all. No matter how we make them, the end results are full of beautiful, luscious flavor and goodness for our body, mind and spirit!
Recipes for Almond Milk, Walnut Milk & Brazil Nut Milk
(For probiotic-rich, cultured, nut milk, add the optional sprouting step after soaking by simply draining the soaked nuts then adding to either a sprouting jar (& turning a few times over the 8-12 hrs) or to a collander for 8-12 hours.)
- 4 cups filtered water
- 1 cup raw, organic almonds soaked 8-12 hours, rinsed well & drained (or Brazil Nuts soaked 2 hrs, or Walnuts soaked 6 hrs, both rinsed well & drained)
- 5 or 6 pitted dates (or 2 Tbsp maple syrup or 3 Tbsp raw honey)
- vanilla powder to taste (or 1 Tbsp vanilla extract)
- Optional: coconut butter, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves & sea salt to taste added to step 2 below.
- Blend 2 cups water and 1/2 cup almonds or walnuts in Vitamix for 1 1/2 minutes. If using Brazil Nuts blend for 1 minute.
- Add the remaining 2 cups water, 1/2 cup nuts, dates and vanilla and blend for another minute (1 1/2 minutes for Brazil nuts). If using Optional ingredients add them at this step too.
- Strain through a nut milk bag and store in a glass container in the refrigerator.
*Creamier nuts such as cashews and pecans (soaked first) blend right into smooth milk, no straining required.
Recipe for 15 Second Instant Nut Milk
- 2 cups filtered water
- 2 or 3 heaping tablespoons raw nut butter (any kind you like from almond, cashew, pepita and walnut!)
- 3 or 4 pitted dates (or maple syrup, raw honey etc.)
- vanilla powder or vanilla extract to taste
- sea salt to taste
- Blend all ingredients in a Vitamix until smooth and enjoy!
Are the leaves on the trees where you live? Here on the East Coast the leaves seem to be doubling in size by the day. Usually all the leaves are out by May 7th!
What else is going on in your part of the world? It's been pouring like crazy for a couple of days here... the birds & plants are quite pleased :)
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