As more and more people turn to veganism in an attempt to lead healthier, happier, eco-conscious lives, many foodies are looking for scrumptious alternatives to milk products. Instead of dishing out your hard-earned dollars for expensive nut milk, we’re sharing our best tips for making these delicious alternatives at home!
Raw, skinless nuts are a much better option for making milk. They offer a cleaner, lighter flavor than roasted nuts, they’re more water absorbent and they also offer a smoother consistency one they’re blended.
The most popular choices for nut milk are cashews and almonds but you can use any nut of your choice! Experiment with pecans, sweet hazelnuts or peanuts for a more unique blend. Use can also add cinnamon sticks while you soak your nuts for that lovely, spicy added flavor.
Soak it up
Soaking your chosen nights overnight is going to make them softer and much easier to blend. Soaking will also give your milk that wonderful creamy texture. Soaking also removes the nuts’ phytic acid and enzyme inhibitors, making it easier to digest. Soak your nuts overnight for the best results.
Strain and Blend
Once you’ve soaked your nuts they need to be blended with water. If you don’t have a blender, a food processor will also do the job, but a blender offers a smoother, sweeter mix. The consistency of the blend needs to be thin enough to be strained. Some people prefer to drink their milk unstrained with more water added to the nuts. Unstrained blends will separate in the fridge, just give the milk a quick shake before use.
Use your delicious homemade milk in coffee, cereal, smoothies, pancake batter or enjoy it as is for a protein-filled treat. Store it in an air-tight container and use within 4 days.
1 cup raw, unsalted cashews, or any raw nuts without skins
2 cups water, plus more for soaking
Sweeteners, such as honey, agave syrup, or maple syrup
- In a medium-sized bowl add your nuts and water for soaking. Cover with 1 inch water and leave to soak at room temperature for a minimum of 6 hours. If you’re not in a hurry, overnight is better!
- Drain the nuts through a fine-mesh strainer or cheesecloth, then rinse them thoroughly under cool running water.
- Place the nuts and the water in a blender and blend at high speed for 3 minutes. The nuts should be broken down into a very fine meal, and the water should be cloudy and opaque.
- Strain the mix through a fine-mesh colander or a cheesecloth. If you’re using the cloth, gather the cheesecloth around the nut meal and twist close. Squeeze and press to extract as much nut milk as possible.
- Taste the nut milk, add sweetener to taste. Refridgerate and enjoy within 4 days!