Calling store bought nut milk lackluster would be an understatement. It's little more than water, and for my morning cereal, that's ok. But in smoothies, I want a nutrition and flavor boost. When using this milk for smoothies, maximize the nutritional benefits by not straining the milk.
- 10 oz (2 1/2 cups) Raw Nuts, such as almonds or cashews
- 6 1/2 Cups Water, plus additional water for blanching
- 1 Teaspoon Vanilla, optional
- 1 - 2 Tablespoons Honey or Maple Syrup, optional, to taste
- 1/8-1/4 Teaspoon Cinnamon and/or Nutmeg, optional, to taste
deviations & tips
- For smoothies, don't strain!
- Shake before pouring and serving.
- Consider how you'll be using the milk before adding the flavorings or sweeteners.
- Freeze what you won't use within a week.
Almonds should be blanched first... Place almonds in a medium sized pot and cover with water. Bring to a boil and let boil for just a minute. Strain and rinse with cold water so they are cool enough to handle. The skins will get loose, and you can pop the almonds out by squeezing them between your fingers.
Combine 6 1/2 cups water with blanched almonds or cashews. I like to do this in the blender pitcher. This recipe will come close to the "max fill" on your blender; make sure you do not overfill. Refrigerate for 8 hours or overnight.
Puree in a blender for a minute or 2 until smooth. MAKE SURE THERE IS NO LIQUID SEEPING FROM THE TOP. If there is, lower your blender speed. As the liquid is aerated, it increases in volume; so, keep monitoring and make sure the speed is not too high.
If using for smoothies, you can stop here and use the milk without straining it. Otherwise, for drinking straight or for coffee, use 2 to 4 layers of cheesecloth to strain the milk from the solids.
Transfer to an airtight container and keep refrigerated for up to a week. Freeze any portion you won't use within a week.