How to make nut milk
Not to be all how to this, how to that, but this is a how to really worth knowing!
We have a need for non-dairy milks in our house, and use a combination of coconut milk, rice milk, oat milk and almond milk as replacements (yes it’s a hectic bottom fridge door shelf!). The problem with most commercial brands of non-dairy milks is that they are watered down, and usually contain sunflower oil and other additives, which is a bit annoying.
Why not make your own? Can’t be bothered? You will once you know how EASY it is to make delicious, additive free nut milk in 5 easy steps!
Step one – get yourself some good nuts! If you’re in Melbourne, I love Friends of the Earth in Fitzroy for buying bulk good quality nuts (plus grains and other goodies). I have made used 1/2 almonds and 1/2 brazil nuts here, but you can be as creative as you like! Cashews are another great choice, or you might want to experiment with hazelnuts, walnuts or pumpkin and sesame seeds.
Step two – soak nuts for 8 hours or overnight. Why? Nuts (and grains, legumes, beans & seeds) contain phytic acid which bind with minerals making it difficult for us to absorb the goods. Soaking deactivates phytates and enzyme inhibitors – sprouting and souring has the same effect.
After they have finished soaking, give the nuts a really good rinse
Step three – Add the nuts (1 cup) and 4 cups of water to a blender and blend until smooth(ish). At this point you can also add any sweetener that you you may like. I didn’t bother this time, but if you like a sweeter tasting milk, soak a couple of dates and add them to the blender. Some scraped vanilla pod seeds is another fabulous addition.
Step four – Strain the nut milk through some muslin (cheesecloth) or a nut milk bag if you have one. Squeeze the pulp until you get all the milk out.
Step five – Transfer the milk to a litre sized jar. The nut milk will keep for about 4 days.
How fantastic! Beautiful, nutritious nut milk! Feel free to use it in replacement for dairy milk in any situation. I can definitely recommend the almond/brazil combination – delicious!!
What do I do with the nut pulp?
Well, you will be thrilled to know that there is a website devoted to this. Breads, cakes, crackers, dips, smoothies, or just as a replacement for almond meal in any of your recipes.
I have my eye on the almond coconut protein pulp crackers!