NUT MILK RECIPE

Nut milks are easy to make and you can alter the ingredients for your own taste. Nuts are very nutritious and a great alternative to cows milk. Ideally use organic or pesticide free, raw and unsalted nuts.

Almond Milk

 

1 Cup Almonds (soaked in water over night)

4 Cups Water

Optional ingredients:

1/4 cup Agave Nectar (or honey to sweeten)

2 tbspns olive oil ( or oil of you liking)

1 tspn vanilla extra

pinch of salt

1 tspn lecithin

 

Rinse the almonds in clean water and strain.

Place 1 cup of the water and all other ingredients in a blender on high for at least one minute. Add remaining water and blend for another 30 seconds.

Strain through a cheese clothe to remove the larger lumps of nuts.

Store in air tight container in the fridge. Your nut milk will keep for 2 days. If it separates, shake before use.

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More Ideas:

You can use any nut or a mixture of different nuts. Cashew nuts only need 1-3 hours soaking in water where harder nuts require longer.

You can increase or decrease the amount of water to create the consistency you like.

The optional ingredients are to sweeten and support the taste and consistency of the milk. I like my milk plain, however you can play around with the optional extras to make the milk taste just the way you like it.

Another optional extra is 1/2 a banana. This will give the milk a thicker consistency and very slight banana flavor.