There’s nothing quite like creamy home made nut milk! It’s pretty easy to whip up, but I think it makes a perfect something for the weekend activity so that you can take your time and enjoy it. Making your own nut milk occasionally is a great idea as you get a milk that is free from added ingredients, is cheap to make and tastes richer and creamier than most store bought versions. Soaking the nuts breaks down enzyme inhibitors and phytic acid making them more digestible and the nutrients within them more easily assimilated in your body.
The process of making it really couldn’t be more simple, here’s how I tend to break it down:
- 1 cup of nuts soaked for 4 – 14 hours – think shorter times for creamier nuts like cashews and macadamias and a little longer for harder nuts like almonds and hazelnuts
- 3-4 cups of water
- Sweetener of choice – dates, agave, honey, rice syrup, stevia, xylitol, coconut sugar, coconut nectar
- Pinch of salt
- Add ins – go wild here! Think cocoa or cacao, cacao nibs, maca, lucuma, berry powder, cinnamon, ginger, chai spice, turmeric etc
Just soak the nuts, drain them, rinse them and add to a blender with the water, sweetener and salt. Blend well and then you can either strain the milk through a piece of muslin or cheese cloth or even a nut milk bag OR you can leave it thick and creamy.
I think how smooth and creamy your milk is depends on the quality of your blender, I’ve been using my Vitamix and because it breaks down the nuts so well I like to leave it thick and creamy. If you decide to strain it, you can use the leftover nut pulp in lots of different recipes such as my Almond Coconut Choc Chip Cookies.
I pour the nut milk into a big glass bottle or jar to keep in the fridge. It tends to keep well for 3-5 days, so is perfect for making at the weekend to see you through part of the week.
As I said you can really go wild with combinations of nuts and other ingredients. Last weekend I whipped up this delight!
- 1/2 cup hazelnuts
- 1/2 cup cashews
- 2 tbsp raw cacao powder or regular cocoa powder
- 1-2 tbsp cacao nibs
- 3 tbsp coconut sugar
- Pinch of salt
- 1 tbsp lucuma powder (optional)
- Soak the nuts for at least 6 hours. Drain them and rinse them then add to a blender with 3 - 4 cups of water. Blend for at least one minute before adding the cacao, coconut sugar and salt. Blend again and if you need to stain the milk, do so now. Add the strained milk back to the blender or continue with the thick unstrained version adding the cacao nibs and lucuma powder and pulsing to combine and break down the cacao nibs. Pour into a clean glass jar or bottle and refrigerate.
This tastes SO good! As well as enjoying straight up you can pour it over a healthy cereal, add some to a smoothie or mix with chia seeds to make a chia seed pudding. You could even blend it with some coffee for a creamy nut milk latte, or add some chai tea.
Have you tried making your own nut milk? What combination of nuts and add ins would you try? What something for the weekend activity do you have planned?