As promised from my previous post about the benefits of nut milk, here is an easy-peasy nut milk recipe for you to make, try and enjoy… Now, although it requires you to purchase a (potentially pricey) bag of nuts, everything else required to make this healthy, delicious beverage is pretty basic. The most important thing to know is that there’s no ‘nutbag’ needed! Despite what all the fancy-schmancy health magazines say, you do not need to spend large amounts of money on a pretty looking mesh bag to make the milkiest of nut milks. All you need is a little piece (40cms x 40cms) of cheesecloth fabric – you can buy this at a fabric store for less than the price of your weekly carton of milk – it’s an inexpensive investment piece you can wash and use over and over again.
‘Bout the blender… Yes, you need a blender to do this. And I’m not going to tell you to invest in a blender to make nut milk. Instead, I want to encourage you to invest in a blender IF you think you might make and devour your own nut milk, cleansing juices, breakfast smoothies, nourishing soups and other yummy concoctions like my flourless bread on a regular basis. Still unsure? Borrow one from a friend or family member to try for a week; then decide! If you decide to buy a blender, buy one that will do the job properly! In my experience, nothing less than 1000 watts will properly pulverize your food.
Bottom (blender) line: you get what you pay for when it comes to this appliance.
Now back to the nut milk… The recipe below can be used for a variety of nuts. The only exception is making coconut milk or hemp milk. Both can be soaked for 2 hours and made using the same water. All other nuts must be soaked overnight, drained, rinsed and mixed with fresh water before making.
- 1 cup raw nuts
- Bowl/jar to soak nuts overnight
- Filtered water to soak + fresh filtered water to blend (I prefer to use filtered water, you can read why here)
- Up to 2 Tablespoons natural sweetener (OPTIONAL, I personally don’t sweeten my milk often because I use it for a variety of things like cooking, baking and smoothies).
- 1 litre glass jar with an air tight lid to store your milk
- 40cm x 40cm piece of cheesecloth
- Soak 1 cup nuts in filtered water overnight. Why? Because soaking nuts removes some of their protective barriers, making it easier for your body to absorb all the good stuff.
- Drain the next day, rinse well and pour into a blender with 2-4 cups of filtered water. 2 cups will give you super duper creamy nut milk, 4 cups water will give you a more watery, thin consistency. If you’re adding natural sweetener, do so at this point.
- Blend on high until water turns milky and nuts have been pulverised – you don’t want any big chunks of nuts remaining.
- Pour nut milk through a piece of cheesecloth fabric or a nut milk bag straight into your jar – don’t be afraid to get a little messy – see picture above. Use your hands to squish nut milk through the cheesecloth. Your aim is to end up with a powdery, nut mulch in the cheesecloth which you can spread out on baking paper and dry out in the oven to reduce wastage. Use the lowest setting and leave for 30mins to 1 hour but check on it. I like to re-purpose nut mulch in my baking but it’s also great to make crumble topping that goes so well with this stewed fruit recipe.
- Store in your fridge for up to 1 week. Remember to always shake the jar before use because the natural fats tend to rise and coagulate on the top in between use. When making coconut milk, I tend to pour it back in my blender to re-blend – this also produces a yummy foamy topping which is an added bonus!
I love this recipe, it creates something so versatile you can use again and again in things like smoothies, porridges, teas, coffees, stir fries, sauces – even baked goods that require milk. My fun challenge to you is to make a different nutmilk each time, after all, variety is the spice of life!
November 2015 EDIT: Be sure to check out how to make healthy coconut milk via my latest video here!