You will be so amazed at how easy it is to make your own milks. The most basic one is Almond milk. I will also list several other recipes in case you can not do almonds. You can also mix and match to change up the flavor! All you need is fresh raw nuts (not roasted), a blender, and a milk nut bag or cheese cloth (something to strain with).

PRO TIPS

*Know that in making your own milk, it will obviously not have any preservatives in it so it will last 3-4 days in the fridge. Only make what you are going to use in the next couple of days.

*If you would like your milks to be more creamy, simply lessen the water amount.

*Usually to ratio for nut milks is 3 1/2 to 4 parts water to 1 part raw nuts.

*It is important to soak the nuts! This way they have time to absorb the water and will rend more milk, and soaking makes them softer to blend up.

*Spice it up! Add cinnamon, vanilla, nutmeg and make a holiday drink that you can add to all your recipes.

Creamy Almond Milk:

Almond milk has a subtle flavor and goes well in sweet and savory recipes. Almonds are a great source of vitamin E, copper, and magnesium, and they are also alkaline-forming. It is creamy but not as heavy of a milk as the other nuts.

  • 1 cup of raw almonds
  • 5 cups filtered water
  • Pinch of sea salt or Himalayan salt
  • Sweetener of choice- this is optional. Some options would be: 1 tsp agave, 1 tsp real maple syrup, 1 tsp raw honey or 2 pitted dates.

Place raw almonds in a bowl and cover with filtered water; soak overnight (or at least 8 hours). In the morning, drain and rinse the almonds, then add to a blender along with sweetener of choice, water, and salt. Blend on high speed for 1 minute. Place a nut milk bag or cheese cloth over a large bowl. Pour milk from blender into the bag or cloth, and squeeze gently to get as much milk as possible from the almond pulp. Store in a glass jar in the refrigerator for up to 4 days.

Use the almond pulp to make cookies, or lay out to dry and use as a flour later. Here is the Milk Nut Bag I use.

Some other options for milk:

Cashew Milk

Cashews are known for their high copper, calcium, magnesium, iron, phosphorous, and potassium content. They create a milk texture that thicker and good for plant-based cream sauces like mac and cheese recipes, Indian curry, smoothies, “nice” cream, and overnight oats. You can also make your own sour cream (trust me, it is amazing)

  • 1 cup of raw cashews
  • 4 cups filtered water
  • Pinch of sea salt or Himalayan salt
  • Sweetener of choice- this is optional. Some options would be: 1 tsp agave, 1 tsp real maple syrup, 1 tsp raw honey or 2 pitted dates.

Follow the same directions as above.

Macadamia Milk

Macadamias provide a very buttery texture. They are a great source of iron, protein, thiamin, riboflavin, niacin, and folates. These nuts also have a higher GOOD fat content, which is great to lower cholesterol naturally. Macadamia nuts are a bit more expensive than other nuts. You can mix with any of the other milks to stretch it further.

  • 1 cup raw macadamia nuts
  • 4 cups filtered water
  • Pinch of sea salt or Himalayan salt
  • Sweetener of choice- this is optional. Some options would be: 1 tsp agave, 1 tsp real maple syrup, 1 tsp raw honey or 2 pitted dates.

Place raw macadamia nuts in a bowl and cover with filtered water; they do need less of a soaking time which is great, they only need 4 hours. Drain and rinse, then add to a blender along with sweetener of choice, water, and salt. Blend on high speed for 1 minute. Place a nut milk bag or cheese cloth over a large bowl. Pour milk from blender into the bag or cloth, and squeeze gently to get as much milk as possible from the pulp. Store in a glass jar in the refrigerator for up to 4 days.

Brazil Nut Milk

These complete protein nuts support immunity and also contain good fats of: omega 6, palmitoleic acid and oleic acid, which help lower cholesterol. Brazil nuts are known for their high levels of selenium, (only three of them will give you your daily recommended amount). Since Brazil nuts, like macadamias, are higher in fat than other nuts, they create a silky and decadent milk that works best as a coffee creamer, oatmeal addition, or in smoothies and ice creams.

  • 1 cup raw brazil nuts
  • 4 cups filtered water
  • Pinch of sea salt or Himalayan salt
  • Sweetener of choice- this is optional. Some options would be: 1 tsp agave, 1 tsp real maple syrup, 1 tsp raw honey or 2 pitted dates.

Place raw brazil nuts in a bowl and cover with filtered water; soak overnight or 8 hours. Drain and rinse, then add to a blender along with sweetener of choice, water, and salt. Blend on high speed for 1 minute. Place a nut milk bag or cheese cloth over a large bowl. Pour milk from blender into the bag or cloth, and squeeze gently to get as much milk as possible from the pulp. Store in a glass jar in the refrigerator for up to 4 days.

Hazelnut Milk

Hazelnut milk has a nutty, creamy, and rich taste. They are also a great source of vitamin E, folate, B vitamins, arginine and protein. They are more expensive but you can mix with the almond milk. This milk is great for your coffee, chocolate shakes, and overnight oats, or chai drinks.

  • 1 cup raw hazel nuts
  • 4 cups filtered water
  • Pinch of sea salt or Himalayan salt
  • Sweetener of choice- this is optional. Some options would be: 1 tsp agave, 1 tsp real maple syrup, 1 tsp raw honey or 2 pitted dates.

Place raw hazel nuts in a bowl and cover with filtered water; soak overnight or 8 hours. Drain and rinse, then add to a blender along with sweetener of choice, water, and salt. Blend on high speed for 1 minute. Place a nut milk bag or cheese cloth over a large bowl. Pour milk from blender into the bag or cloth, and squeeze gently to get as much milk as possible from the pulp. Store in a glass jar in the refrigerator for up to 3 days.

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