Make Your Own Nut Milk

Making Your Own Nut Milks

(Note: Soaking seeds and nuts should be done before eating them as well as before making your own nut milks. This important step breaks down the phytic acid and enzyme inhibitors and also activates the beneficial enzymes. Follow this link to learn more about why you need to soak your seeds and nuts before eating: https://www.kristierosser.com/soaking-dehydrating-almonds/#more-3562)

Cashew Milk

Ingredients:

1 cup cashews, soaked for 2-3 hours, then drained
1 cup shredded dried coconut, soaked in hot water for 10 minutes, then drained
4-5 cups water, based on desired thickness*

*4 cups makes more of a whole-milk feel, and 5 is closer to skim
Pinch of pink himalayan sea salt

Preparation

Blend all ingredients on high for 2 to 3 minutes, or until very well combined, then strain out solids using a dish towel or nut milk bag, squeezing well to get all liquid out.

Cashew Milk keeps for 4 to 5 days in the fridge.

Almond Milk

Ingredients:

1 cup raw unpasteurized almonds, soaked for 12 hours

4 cups filtered water

1 vanilla bean (2 inch) or 3 tsp vanilla HFCS-free extract

Instructions:

Soak nuts in filtered water for 12 hours, rinse them every 4 hours, and dry in dehydrator at less than 108 degrees or in your oven on lowest heat.)
Rinse almonds well. Mix almonds with pure water in blender. (Warning: mixture will expand some, so make sure your blender is not full before starting it). I use a Vitamix blender.
Blend several minutes until smooth and creamy.
Strain mixture into a large bowl through a cheese cloth.
If you desire sweetend almond milk, put mixture back into blender with vanilla, soaked dates, or other sweetener (I find that the almond milk has a natural sweetness and I dont add sweetners).
Pour into mason jar or glass pitcher and store in fridge for up to one week.

Notes:

Save the pulp of the almonds! Put the pulp on a cookie sheet and dehydrate in oven on lowest heat, or place it on a dehydrator sheet and dehydrate at less than 108 degree, until completely dry and crumbly. Then, run pulp through blender or food processor to make homemade almond flour, which can be used in recipes as a gluten-free flour–a great substitute for wheat flour.

Live Life Optimally,

Kristie