Homemade Nut Mylk
makes 1 quart
- 1-2 cups raw unsalted organic nuts*
- 4 cups filtered or purified water
Optional:
- pinch of himalayan sea salt (optional)
- 1-2 tablespoon local raw honey or other sweetener (optional)
- 1 vanilla bean or 1 teaspoon vanilla extract (optional)
1) Soak your nuts and vanilla bean (if you are using one) for at the appropriate amount of time (see above chart for appropriate soaking times)
2) Discard soaking water and rinse your nuts and the vanilla bean.
3) Place soaked nuts, the whole soaked vanilla bean (you can chop it up or split it open if you wish) or vanilla extract, honey (or other sweetener), a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
4) Strain mylk through a nut bag and squeeze into a bowl. (see my suggestions below on what I use)
SERVE
* I find that 1 cup of nuts is more than enough for 1 quart of mylk, some people prefer 2 cups.
NOTES:
These same instructions work for any nut that you prefer to use. Though, generally almonds are my go-to choice.
- Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
- Separation is totally natural with homemade nut mylks, just be sure to shake it up just before serving.
Borrowed from TastyYummies
