How to make your own nut & seed milk
This is a staple for me. I always keep a glass of nut & seed milk in the fridge, ready to go. By mixing the different nuts and seeds in each batch, it keeps the flavors and textures ever changing for variety.
Varying the ratios of nuts and seeds is a good idea from a nutritional standpoint too. It ensures that the amino acid profile is constantly changing. Good options include walnuts, cashews, almonds, brazil nuts, pine nuts, hemp seeds, sunflower seeds and pumpkin seeds; or you can just pick up almonds and prepare a simple almond milk for yourself for starters.
Serves: Makes about 4 cups
Method:
- 1 cup combined nuts & seeds
- Soak nuts and seeds in 3 cups of water overnight. Drain and peel in the morning
- In a high speed blender, blend nuts & seeds with 4 cups of water until smooth
- Strain through cheesecloth or a fine-mesh sieve into a bowl (I skip this step, but strain if you don’t like any grit in your milk).
- Transfer to an airtight container and keep refrigerated for upto 1 week max
The ingredient you choose to add to your recipe will ultimately determine the taste and texture of your delicious creation. Vanilla or cocoa extract can be added just before consuming, along with a few drops of stevia.
Once you make your own homemade nut milks, you’ll never want to purchase the ones in stores again.
Have a query about nutrition or just want to talk about your eating choices? Just drop it on my WhatsApp and i’ll get back to you
