How to Make Your Own Nut Milk
Tired of buying boxes of fancy organic almond milk? Problem solved—you can make your own nut milk in just five minutes. Here are some hints, a few recipe suggestions, and a demo from Elaina Love.
The first time we heard about raw nut milk (sometimes spelled “mylk”), we were skeptical. We’d been fans of soy milk for years, but nuts? Milk? Really? After reading more about the way milk products are processed (FULL of hormones) and learning in our Plant Based Nutrition program at Cornell University about the increased amounts of cancer in populations where people consume large amounts of milk products, we decided it was time to kick dairy to the curb. We’ve never looked back!
Types of Nut Milks
Although you can buy almond milk in stores, we prefer to make our own because it’s fresher and doesn’t contain any preservatives. Plus, you can control the amount of sweetener included…often, store bought nut milks contain high amounts of sugar.
Our favorite kind of nut milk is Brazil nut milk because Brazil nuts create a creamy blend without being too filling. They’re 18 percent protein, so drinking nut milk is a great answer to “Where do you get your protein?!” We use Brazil nut milk in granola, smoothies, and homemade ice cream (or “nice cream”).
To make almond milk or Brazil nut milk, soak the nuts over night and peel the husks off in the morning. It’s a bit more work, but worth it if you’ve got the extra time. Cashew milk is also delicious, but much heavier and higher in fat. We like to use it when making raw veggie soups (especially carrrot/ginger). It’s also wonderful in coffee or tea, especially if you heat the milk first. It gives the coffee a delicious, nutty flavor.
To make your own nut milk, you’ll need a high speed blender and a cloth or mesh nut milk bag, which you can find in most grocery stores. (Check the coffee aisle.) You can also try using several layers of cheese cloth or a very fine sieve.
Vanilla Brazil Nut Milk
- 1 cup raw Brazil nuts, soaked for at least 2 hours
- 4 cups filtered water
- 1/4 cup agave nectar or 3 tablespoons of honey
- 1 Tbs vanilla extract
- 1 Tbs cinnamon (optional)
- pinch of sea salt
In a high speed blender mix the nuts and the water together until thoroughly blended, about 2 minutes. Strain the milk through a nut milk bag or sieve, which is easiest to do if you pour the mixture through the cloth very slowly over a large bowl or pitcher. After straining, test the consistency to see if you need to strain it one more time (typically, you do).
Put it back in the blender and add the last 4 ingredients. Taste and adjust sweetness, if needed. Chill in the refrigerator. Keeps up to 4 days.
Here’s a quick demo from Elaina Love:
Pour this nut milk over Viva’s No Bake Granola, and you’ll find a new addiction!