My Favourite DIY Nut Milk
One of the best things about making your own nut milk is knowing what’s in it! Far too many brands have additives and sweeteners that really aren’t necessary. Once you make this once, you’ll have the confidence to try different nuts and play with the quantities of nuts and water so you get your desired creaminess.
Nut milk made with pre-soaked nuts makes a lovely, easier to digest addition to things like smoothies and porridge, that’s particularly good for postnatal mums and kids.
INGREDIENTS:
1/2 cup cashews
1/2 cup almonds
1/2 tsp vanilla extract
1 medjool date
1L filtered water
METHOD:
Place your cashews and almonds in a jar or bowl and cover with filtered water, and then place a lid or teat towel on top to soak overnight.
In the morning, strain the nuts and then put them in a blender with the vanilla, dates and around 1L of filtered water. Process or blend until nuts reach a very fine consistency.
Strain the entire mixture over a muslin cloth or nut milk bag, over a large bowl. You may need to squeeze it to extract all the liquid. Reserve the nut meal to use in protein balls, smoothies or baking.
Have a taste: if you like it more creamy, you could add more nuts or less water next time.
Store your nut milk in the fridge and enjoy.
Notes:
If you haven’t soaked your nuts, but desperately need nut milk I have a couple of hacks: You can simply blitz macadamia nuts with filtered water and there is no need to strain, or you can blitz one tablespoon of any nut butter per 1 cup of filtered water to make a quick nut milk.