Nut milk might sound like one of the latest fads but it’s actually just an old fad that’s resurfaced. Plant and nut milk such as Almond Milk or Cashew Milk have been prepared and consumed throughout the world for centuries in many cultures. Some people are choosing to switch from animals milk for a variety of reasons, some make the switch for environmental reasons, ethical reasons, and some just like the taste. Nut milk is a great substitute for those of you out there that are lactose intolerant.
Homemade Nut Milk Recipes
Some of the most common and popular nut & seed milk are:
Soy ~ Almond ~ Cashew ~ Hemp ~ Coconut
Those may be the most popular but it seems as though the sky is the limit on this one, at least when it comes to nuts, seeds, etc. Milk can also be made using grains like barley and oats, hazelnuts, walnuts, flaxseed, chia seeds, sesame, and sunflower seeds. Once again the options are not limited to those I have listed, these are simply some of the more well-known options around.
You don’t really need too much equipment or too many ingredients for that matter. Today I’m going to share with you two of my favorite nut milk recipes, Almond and Cashew.
- Blender OR Food Processor (Electric or Hand Powered)
- Quart Jar w/Lid
- Bowl & Lid
- Mesh Strainer OR Cheese Cloth
- Parchment Paper & Pan (This is for the almond meal)
- 1 Cup Raw Unsalted Almonds – Skins off or on.
- 4 Cups Water W/ Extra For Soaking
- 1 ½ Teaspoon Raw Honey
- Pinch of Sea Salt
- 1 ½ – 2 Teaspoons Vanilla Extract
In a bowl soak the whole almonds in cold water. Make sure all of the nuts are submerged and cover with a lid. The nuts have to soak anywhere from 12 – 48 hours. I normally just soak mine overnight and start making milk the next morning. If you decide to soak the almonds for more than 12 hours it is important to drain off the old water and add fresh water every 12 hours.
When the almonds are through soaking drain them and rinse with cold water. Place the almonds in the blender or processor with all four cups of water. Blend on low for about 2 minutes or until it’s smooth.
Using the mesh strainer, separate the liquid from the solids. Some people just discard the nut scraps into the compost but I like to use it to make almond meal, which I will also explain shortly.
Now that the milk is separated you can add the honey, salt, and vanilla. You can mix it by hand or toss it back into the blender for a minute. Store the milk in a quart jar and keep refrigerated or in a root cellar for 3 – 5 days. Just as with whole milk, nut milk will take on a sour smell and taste if it’s going bad.
Almond Meal (An Added Bonus)
I hate to just discard useful food so I keep my almond scrap from the nut milk and make an easy almond meal. All you have to do is line a baking sheet with baking parchment and spread the nut meal as thin as you can. Bake at 200 degrees Fahrenheit. This will slowly dry out the meal just like it will dehydrate fruits and vegetables. The cook time varies so you just have to keep an eye on it. As soon as it is dry and hard it’s ready. You want to avoid any moisture being left behind to keep it from molding. Use the almond meal in baking recipes and other cooking recipes.
Cashew milk calls for the same ingredients as the almond milk. I like to add just a touch more honey and a dash of cinnamon for this one. There isn’t too much of a difference between the almond milk and the cashew milk recipes.
Cashews only need to soak for 4 -12 hours instead of 12 – 48.
When blending the cashews and water you have to break it down to adding two cups at a time. So you will add the cashews with two cups of water for 3 minutes before adding the last two cups and blend for another 2-3 minutes,
Strain and separate the nut remnants from the liquid and finish it off just like the almond milk.
This recipe will keep for 3-4 days as long as it is refrigerated or in a root cellar. There are many benefits of drinking nut milk and it’s even better when you can make it fresh yourself. Please feel free to try these recipes out and let us know what you think.
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