Wednesday, February 1, 2017

Nut Milk

If you're like me, you would want to purchase certain thing prepackaged. Save time to do other activities. Like almond milk.

For the life of me, I thought nut milk was difficult to make. After searching on line and reading variety of cookbooks, the recipes were pretty much the same. Nuts and water. Yeah, no kidding.

The idea is to soak the nuts until they get pretty soft. Then whirring the soft nuts with water in a blender. That's pretty much it. And the best thing about making my own nut milk is what I add in the blender is what I get.

Check out the prepackaged nut milk where a lot of other ingredients are added, like oil. I have no idea why would oil needed in milk. I mean, do you add oil to a bowl of cereal? I certainly don't want it in mine.




Nut Milk
makes as much milk as you like

1 part preferred nuts, such as hazel, cashew, or almonds
3 parts filtered water

For example, 1 cup of cashew to 3 cups of water would make 3 cups of cashew milk.
  1. In a large container, soak the nuts in the water.
    NOTE: Rinsing the nuts before soaking them is optional.
  2. Put the container in a fridge overnight.
    NOTE: There is no need to cover the container.
  3. The next day, add nuts and its water into the blender.
  4. Blend the nuts until creamy white, about 2-3 minutes.
  5. Put the strainer over a large container.
  6. Pour the nut milk over the strainer.
  7. Using the back of a spoon, press out the nut milk, scrapping the bottom of the strainer to get the nut cream.
  8. Nut milk is ready to enjoy as is. Add a little sweetener, such as agave or honey, is optional.
STORING: Keep nut milk in a container in the fridge for up to 5 days or in the freezer for up to 3 months.

Allergy Info: This nut milk recipe is free from dairy, egg, corn, wheat, legumes (peanuts and soy), and fish. When buying nuts, be sure to read the label carefully as some packaging will have a fine print of "manufactured in a facility that processes... (dairy, wheat, eggs, etc.).

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