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Raw Vanilla Nut Milk Recipe

Nut Milk Picture #2(yields about 5 cups)

Ingredients:

2 cups raw almonds
6 cups water
6 dates or 1/4 cup Honey or Maple Syrup
2 tbsp pure vanilla extract (or the contents of a vanilla bean)
Dash of Pink Sea Salt

Tools:

  • A blender (regular or high speed) I love the Vita-Mix
  • Nut Bag or Paint Strainer
  • 32oz Mason Jar

Steps:

1) Soak nuts for eight hours. An hour will do if you’re in a pinch.

 2) Blend all ingredients on high in a regular blender or a VitaMix for about a minute. 

At this point, you can serve the nut milk exactly as is — you’ll simply have to give it a good shake before pouring. For a smooth texture, you’ll want to strain it through a nut bag or a paint strainer.

Nut bags and paint strainers are cheap, conveniant, and can be used again and again (unlike cheesecloth) to strain nut milks and soups. You can purchase nut bags from One Lucky Duck and other raw stores on the web. You can even use paint strainers from your local hardware store.

3) Place the the nut milk bag or paint strainer over the mouth of your container, leaving a generous overhang and allowing the strainer to droop about halfway down into the container. I used a large mason jar as my container.

4) Pour all the almond milk into the container.

5) Squeeze the nut milk through.

You can use the leftover nut pulp for raw cookies, for nut pates, or simply as a nut-butter-like treat.

Nut Milk should last about 2-3 days in the fridge. If it tastes at all sour to you, you’ll know its time has come.

Try different nuts:

Cashews
Hemp seeds
Flax
Macadamias
Pecans
Walnuts
Brazil Nuts

Seasonings to taste:

Chocolate nut milk

To the recipe for vanilla almond milk, add 2 tbsp raw cacao nibs or unsweetened cocoa powder

Cinnamon milk

To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg

Chai milk

To the recipe for vanilla almond milk, add 1 tsp cinnamon, 1/2 teaspoon garam masala, and 1/4 tsp. nutmeg

Sugar-free vanilla milk

In place of the dates, add stevia to taste

 

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