Now that smoothie weather is upon us again, I tend to start going through a lot more coconut and nut milk. Homemade nut milks are a great base for refreshing green and fruit smoothies. I posted the recipe for easy Homemade Coconut Milk a while back, and today I am sharing how I make nut milks at home. I keep it really simple. Nuts and water. And my high speed blender and nut milk bag (like this) It’s ridiculously easy. NO wasteful packaging. NO weird additives.
I alternate between using almonds, cashews, and hazelnuts. All 3 make delicious homemade nut milk. This recipe makes one quart of creamy milk. Just soak your nuts the night before, and you are ready to go in the morning. It literally takes 5 minutes. My little one loves to taste the milk right after I make it.
Like I said, I keep it simple. Just the nuts and water. If you prefer more flavor, feel free to add a little sweetener like dates, honey, or maple syrup. Vanilla extract can be nice too. A titch of sea salt can enhance the flavor as well. Use only raw nuts, organic if you can.
You are not going to believe how easy it is to make homemade nut milk!
- 1 cup raw almonds, cashews, or hazelnuts (soaked overnight in water and 1 tsp of sea salt)
- 4 cups filtered water
- 2 dates, pitted OR 1 TBS honey or maple syrup
- ½ tsp vanilla extract
- pinch of celtic sea salt
- Drain and rinse nuts and then place into blender (add salt, dates or sweetener of choice, and/or vanilla here)
- Add water
- Process on HIGH for about a minute or so
- Place nut milk bag over a large bowl or jar and slowly pour mixture in
- Gently squeeze the bottom of the bag to release the milk. Be patient here so you get the most milk out without pushing too much pulp through the mesh
- Pour into glass jar and refrigerate for 3-5 days. Shake well before serving