Got Nut Milk?

For many of us, milk is reminiscent of our childhood. A glass of milk is what was served with meals and warmed up when the sandman is nowhere to be found. Then we grow up, move on to coffee and lattés instead, but it still remains a household staple. Over recent years, I have tried other kinds of non-dairy milk but overall found that their taste lacked some kind of richness comparable to that of the cow’s milk I grew up on.

I recently starting making my own nut milks and I will never go back to the processed kind. Homemade nut milks taste just the way you want them because you can tweak as you please. The best part is that you have a non-dairy milk beverage, that is also free of preservatives and other unpronounceable ingredients.

Here are the nut milk making basics:

  • 1 cup raw nuts
  • 3 cups water
  • 1 pinch salt
  • ½ tbsp. spices of choice
  • 1-2 dates soaked and/or 1 tbsp of sweetener of choice

The first step is to soak your nuts for about 8 hours. Put them in a contained filled with enough filtered water to allow the nuts to expand (some may double in size!!). You can do this before going to bed or before heading out for your workday, and by the time you wake up or come home, you are ready to start milking! This is an easy way to fit it into a routine if you want to have fresh nut milk readily available.

Why soak nuts you ask? I wondered the same thing for a long time, but the difference in taste between an unsoaked nut and one that is plumped up is quite surprising. With brown nuts (almonds, pecans, walnuts…) you do not get that bitterness you usually taste. Aside from taste, soaking nuts helps remove the enzyme inhibitors and bring the nuts back to life. What this essentially means is that the nuts become more easily digestible and the nutrients more readily available to your body. (Reference: Uncooking101, a great raw food ressource!)

So now that your nuts have been soaking for about 8 hours, rinse them thoroughly and place in a blender with 3 cups of water, pinch of salt, spices of choice, soaked dates and/or sweetener if desired. Blend until smooth and strain with a sieve, cheese cloth, or a nut milk bag (can be found in health food stores, are reusable and are fairly inexpensive). Some nuts milks don’t need to be strained, such as cashews and macadamia.

Now here is how you can play around with this basic recipe: For a creamier texture, use less water. Try different spices such as vanilla, cinnamon, cardamom, nutmeg or even cacao powder to make some chocolate milk. For a little sweetness, try different types and amounts of sweeteners to find the right balance that works with your palate –  honey, maple syrup, agave, etc.

Making your own nut milks at home is so simple and taste better than anything that comes in a carton that it is definitely worth incorporating into your routine.  The leftover nut meal can be reused for a variety of recipes: You can mix it with chopped dried nuts and make some raw energy rolls. You can also use it to make a raw pie crust… but more on that later.


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