Making your own nut and seed milks are a healthier choice.
Recipe: 1 part nut to two-three parts water
1 cup of nuts, seeds like almond, hemp
2-3 cups of filtered water
add a date if desired
for hemp seeds I used 1 cup to 4 or 5 cups of filtered water and blend. No need to strain.
You don’t need to soak the seeds but if you are using Nuts soak them in filtered water just enough to cover them. Soak nuts overnight or at least 6 hours. Strain, rinse and discard water. Grind nuts in a blender and mix in 2 cups of water or 3 if you want more liquid. I used 2 cups of water. Strain through a fine mesh strainer or unbleached natural muslin cloth or don’t strain and VOILA!
I sew my own nut milk and herb strainer bags myself out of triangles of cut natural cloth. To strain put the cloth in a strainer over inside a bowl. Put the natural cloth in the strainer and pour the nut or seed milk to filter out the liquid. Pull the ends of the cloth together to wring out the last of the nut milk.
Add vanilla and syrup or agave nectar or the date.
Blend on high-speed for a couple of minutes.
I’m going to try some hazelnut with raw cacao for a chocolately nut treat. You can use walnut, cashew, chestnuts, sesame seeds….experiment with what you like! Take the leftover nuts and toast them so that they don’t go to waste. Spread the leftover crushed soaked nuts out on a baking sheet on low heat for a couple of hours and use as almond nut meal in recipes.
This was so easy, inexpensive, delicious and nutritious I’m surprised it isn’t the norm!
Put milk in a glass jar and store in the fridge.
This will keep for a week in the fridge.