How to Make Nut Milk!
Ever run out of the MILK and you’re in DIRE need? I am lactose intolerant so I only buy nut or lactose free milk, but when I run out of the stuff, I can’t make certain things! Like, milk in my coffee, or added splash in my smoothies or soups.
SO if you have happen to have any raw nuts laying around. OR you want to learn something new…Let’s check out how you make nut milk? It’s super easy, and it is something I’ve started to pick up more often because if you have even a half cup of raw nuts stores somewhere you can two cups of milk!
The important part is to use raw and unsalted nuts. In this recipe below I used raw cashews. I’ve read that some people drink their nut milks without straining it through a cheese cloth, but I prefer a clean, no grit milk. But it’s your preference! I believe cashews are more on the milkier, softer side of all nuts so you won’t find gritty pieces if you decide to drink it without straining, if you compare it to something like almonds.
Make something new and try it out yourself! It tastes so much better and the true flavor of the nut comes out. You can certainly sweeten it yourself if you like the sweetened version!
How to make Nut Milk!
A blender, water and nuts. You're good to go to make milk!
- 1/2 cup cashew (or other nut )
- 2 cup water
Optional ingredients for sweetened milk
- 1 tsp maple syrup
- 1/4 tsp vanilla
- sprinkle of salt
Soak raw nuts overnight
Drain nuts and combine with water in a blender
Blend for 1-2 minutes
Using a cheese cloth, over a big bowl or cup, strain the milk
Squeeze nut pulp thoroughly until no more milk is available to squeeze out
Store in an airtight container up to 4 days. Shake a bit if the milk separates.
- Feel free to toss the nut pulp out, but you can use leftovers to add into granola, store in the freezer for smoothies later on, any batters (like pancake or waffle) to add density! (The nut pulp has no flavor left over)
- For a thicker nut milk, use one cup of raw nuts for two cups of water
