How to Make Nut Milk
Happy How-To Day!!! I am super excited to share this episode with you because knowing how to make nut milk is a GAME CHANGER!! I remember before I tried it thinking meh, how much better can it be than store bought? Well let me tell you – it’s so much better. And not to mention it only takes a few ingredients with no fillers or gums like most store bought versions. In this video I show you super standard way to make it with no additions – but my favorite way is to add in a pitted date, splash of vanilla and a pinch of sea salt. That recipe is below! Now you might be wondering, well what can I use this nut milk for? So many things! Here are a few of my favorites:
- Out of a glass – seriously it’s that delicious.
- In a smoothie
- In my Spinach & Almond Flour Waffle recipe
- In my Grain Free Toasted Coconut Carrot Cake recipe
- In your coffee
- And basically any way you enjoy milk now!
- 1 cup raw nuts (almonds or cashews are my favorite)
- water to cover the nuts
- 4 cups of filtered water
- 1 –2 pitted medjool dates (optional)
- 1 teaspoon vanilla extract (optional)
- pinch of sea salt (optional)
- Place nuts in a bowl and then pour some water over the nuts until they are completely covered.
- Let the nuts soak in that water for 4-12 hours. The longer the better but no longer than 12 hours.
- Pour out the water that the nuts soaked in and discard.
- Pour the soaked nuts into a blender and add 4 cups of filtered water. If you want it a little sweetened (which is how i love it!) also add in 1-2 pitted dates, vanilla extract and salt. Blend on high until white and there are no big chunks of nuts.
- Line a bowl or large pyrex measuring cup with a nut milk bag and pour the mixture into the bag.
- Pick the bag up and slowly squeeze out the nut milk until all of the liquid is removed.
- Store in a glass jar in your refrigerator for up to 5 days.
- Nut Milk Bag I use – use “kelsey10” at checkout for 10% off!
- A glass jar like this to store!
You need to cook the nut milk until soft boil and for 5 minutes after you blenderize it. Then strain out the pulp. If you do not cook it, it tastes “raw”. Asians have been cooking soy milk for centuries.
Havnen’t heard of this, interesting!!
Any tips on what to do with the leftover once you strain it? I feel like I’m being wasteful! Delish though!
We have never tried anything but google it for sure.