Homemade nut milk is nothing like the watery, preservative-laden stuff most people know from the supermarket shelves. It’s creamy, delicious and much better for us as it leaves out the fillers and packs in the nutrients.
Any nuts can be used, but almonds are a great place to start. Macadamias, hazelnuts and brazil nuts are nice too, just make sure they are raw, unsalted and organic if possible.
Homemade nut milk is very easy to make, and only requires a blender and fine sieve or muslin cloth. There are four simple steps to follow:
- Soak: Soak the nuts overnight in filtered water to make them easier to digest.
- Rinse: Rinse with fresh water.
- Blend: Blend the nuts with the same volume of fresh filtered water (i.e. if you used 1 cup of almonds, blend first with 1 cup of water.) Then add the same amount of water again, along with any other flavour additions you want to make, and blend further. Blending in two stages ensures the nuts are well crushed.
- Strain: Strain the mixture into a jar through a fine sieve or muslin cloth. Squeeze as much water out as you can.
*Adding a dash of maple syrup or natural sweetener, vanilla and a pinch of salt will enhance the flavour of your milk.
**Homemade nut milk will keep covered in the fridge for a couple of days. Just give it a shake before serving.