Homemade Nut Milk
Nuts are a perfect source of calcium, and an easy DIY substitution for dairy milk. We believe nut milk is best made at home - not only for the pure ingredients you can use, but mainly to be able to avoid the additives in long-life nut milk, which often include a much higher serving of sugar than you need. The addition of oils, fillers and sugars in long-life milk makes the milk... *drum roll* ...last longer! When making fresh nut milk, you're safe to stay fresh.
You can make nut milk per serving size by simply pouring out water to the serving size you need, and adding 5 nuts of your choice to the water. Simply blend for a few seconds and, voila, you have nut milk. It's not fancy nut milk, but it's a great base for smoothies or other recipes (even as an addition to curries and soups!).
To get a little fancy with it, you can make creamy nut milk and use a nut milk bag (or a muslin cloth) to squeeze out all of the liquid, leaving the fibrous nut remnants to fill a cookie recipe or even dried out to make some LSA!
Ingredients for fancy nut milk (makes one litre):
- 1 litre of filtered water
- 1/2 cup almonds, cashews, macadamias, hazelnuts or oats (the choice is yours! I recommend starting with a familiar nut like almond or macadamia) NB for the most nutrition, soak almonds overnight in water
- 1 date, seeded (optional)
- 1/2 tsp vanilla extract or vanilla bean (optional)
- Add all ingredients to blender or food processor.
- Blend/process for 40-60 seconds, until creamy and combined.
- Empty contents into nut milk bag and squeeze milk into a jug or bowl (note, this step is optional as well, but will make a smoother milk).
- Discard of fibrous remnants or use them as an addition to other recipes (they work perfectly in adding bulk to soups, stews and smoothies).
- Keep milk refrigerated.