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Nut Milk


  • Author: Kelsey

Ingredients

Scale
  • 1 cup raw nuts (almonds or cashews are my favorite)
  • water to cover the nuts
  • 4 cups of filtered water
  • 12 pitted medjool dates (optional)
  • 1 teaspoon vanilla extract (optional)
  • pinch of sea salt (optional)

Instructions

  • 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.

Notes