Homemade nut milk is not only delicious and extra-healthy, it’s also super convenient: You can have it pretty much anytime you want to! No need to run to the store when you’re low on milk. Just soak a handful of nuts, throw them in a blender, add water and strain. I love cashew milk in my coffee; my hubs enjoys nut milk with his cereal (he still prefers cow’s milk in his coffee but for everything else, he’s happy to use my nut milk) and it is so refreshing straight out of the fridge!
If you decide to give nut milk a try, another important factor to consider is that store-bought nut milk – without fail – contains a ton of additives and doesn’t taste half as good as homemade nut milk. I spent over an hour reading labels in our local health food store and was shocked at what the industry considers save for consumption – more about that later. So if you decide to switch to nut milk, make it at home!
I have tried hazelnut, almond and my current favorite cashew milk! I personally thought hazelnut was a bit intense and after a while, I felt like I needed a break from almond milk; possibly because most everything else I make has almonds in it in some shape or form.
A note on “raw” almonds
In the US, almonds are being labeled and sold as “raw” although by law, they have to be pasteurized. Conventional almonds are almost always chemically treated with propylene oxide but you wouldn’t know because of
USDA’s fraudulent labeling false advertisement. Your best bet is – and I hate to do this because I like to support local farmers – to buy almonds that have been imported because they are not required to be treated! Makes no sense, right?
Organic almonds grown in the US are mostly heat pasteurized which is better than chemical pasteurization but you’re still not getting raw almonds. Source
So cashew milk has been a winner for me. You don’t have to soak them for hours either, like other types of nuts (at least the ones I buy are relatively soft and mild to begin with). One thing you may want to invest in is a nut bag. I started out with a cheese cloth and it gets the job done but it also is a messy affair – if you’re planning on making nut milk more regularly, order yourself a nut bag!
This is how I make nut milk:Ingredients: 1 part nuts 3 parts filtered water Optional: 1-3 dates if you like sweet milk Instructions: Soak nuts overnight or for 30 minutes at least if you’re pressed for time (if you use almonds, I recommend soaking them in hot water and peeling them; the milk may turn out bitter otherwise). Drain and rinse. Combine water and nuts (and dates if you us ’em) in a blender and blend until you have a smooth liquid. Strain nut milk through a cheese cloth or nut bag. Done!
And here is the fun part and part II of this project: no need to waste the leftover pulp! I collect the pulp in a glass jar in the fridge until I have enough to make cashew cream cheese which is just one of many ways of utilizing the leftovers. In one of my next post, I will show you how I use cashew cream cheese in a dish I make.
- ½ cup cashew pulp
- 1-2 tablespoon of cashew milk*
- 2 tablespoon of thick coconut cream (I use Native Forrest Coconut milk - they do not use BPA in their cans; just scoop out the coconut pulp from the top of the can)
- 1 tablespoon olive oil
- 1 teaspoon fresh squeezed lemon juice
- 1-2 cloves of garlic
- ½ teaspoon salt
- Black Pepper
- 2-3 tablespoon chopped chives
- Combine all ingredients except chives in a food processor and process until smooth.
- Add chives before serving.