Sunday, July 1, 2012

How To: Make Nut Milks

Almond milk is one of the first raw things I tried making. It can be as simple as dumping a tablespoon of almond butter in the blender with water, or you can go the whole route of soaking your nuts, then blending and straining the mixture. I don't mind either way, leaving it unstrained gives it a little more texture and fiber. My favorite is a blend of cashews and almonds, cashews for their creaminess and texture, and almonds for their flavour. Almonds are a little easier to blend after soaking, but cashews can go straight in. Soaking is beneficial for removing enzyme inhibitors on nuts which aids in digestion, and removes phytic acid which can inhibit mineral absorption. Sometimes I soak my nuts, sometimes I don't. It's not the end of the world if you don't have the time! If you don't own an high speed blender you'll get better results if you soak them however.

Yeah you can buy almond milk from the store, but things that sit on shelves for long periods of time give me the heebie jeebies sometimes. Making it is super quick, and it'll last in your fridge for about 3 days fresh.

You can make nut milk from pretty much any combination of nuts you like, some of my favorites are cashew, brazil nut, and macadamia nut. The proportions are the same, and you can experiment with adding more or less water for thicker milk if preferred.

Cashew Almond Milk
Raw, vegan, gluten free, soy free

1/4 cup cashews
1/4 cup almonds
1 1/2 cups water

Blend until smooth. A Vitamix is best for the best texture. 
Optional: Strain through cheesecloth into a container for a smoother milk
If desired you can add some stevia, vanilla extract, or cocoa powder for a different flavor.

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