nut milks!

I love making my own nut milks! Store-bought nut milk has weird gums & thickeners, can be more watered down (more water than almonds), and unless it’s unsweetened it can be very high in sugar at 13g for one cup. The sugar used in most almond milks is cane sugar, which is refined and not good for the body!

By making your own, you can choose your consistency (water/almond ratio), sweeten naturally, and save the pulp to make yummy snacks, like my cookie dough bites!

I’m still experimenting with nut milks, so I’ll update & add more recipes the more I make! Here are the ones I’ve tried thus far:

vanilla almond milk (unsweetened)

ingredients:

  • 1 c raw almonds
  • 3 c filtered water
  • 1 tsp vanilla
  • pinch sea salt

instructions:

  1. Soak almonds in water over-night.
  2. Drain water and add to blender with filtered water, vanilla & sea salt. Blend on high for 3-5 minutes or until completely combined.
  3. Pour almond milk through a nut milk bag into a bowl or glass jar. Squeeze nut milk bag until pulp is dry.
  4. Almond milk lasts 7 days in the fridge.

 

chocolate almond milk

ingredients:

  • 1 c raw almonds
  • 3 c filtered water
  • 1 tsp vanilla
  • 1 tbsp cacao powder
  • pinch sea salt
  • 1 tbsp raw honey

instructions:

  1. Soak almonds in water over-night.
  2. Drain water and add to blender with filtered water, & sea salt. Blend on high for 3-5 minutes or until completely combined.
  3. Pour almond milk through a nut milk bag into a bowl or glass jar. Squeeze nut milk bag until pulp is dry.
  4. Return milk to blender and add vanilla, honey & cacao powder. Blend on high for 1 minute or until combined.
  5. Almond milk lasts 7 days in the fridge.

 

cinnamon cashew milk (unsweetened)

ingredients:

  • 1 c raw cashews
  • 3 c filtered water
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch sea salt

instructions:

  1. Soak cashews in water for at least 4 hours.
  2. Drain water and add to blender with filtered water, vanilla, cinnamon & sea salt. Blend on high for 3-5 minutes or until completely combined.
  3. Straining the milk through a nut bag isn’t necessary, although it will be a bit grainy. If you do decide to strain it through a nut milk bag, add vanilla, cinnamon & sea salt after you strain & re-blend.
  4. Pour cashew milk through a nut milk bag into a bowl or glass jar. Squeeze nut milk bag until pulp is dry.
  5. Almond milk lasts 7 days in the fridge.

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