A habit worth picking up in your healthy eating journey would be to start making your own nut milk. It’s easier than making soy milk, that’s for sure. And it’s cheaper, as well as much better for your health as it doesn’t contain any preservatives. You just need a blender, nuts, water and a cloth strainer in order to get all the fine bits of nut out of your milk. They sell specific nut milk bags online, for me I’ve found the humble teh tarik (“pulled” tea – you kind of have to see it to believe it) bag to do the trick.
If you need nut milk regularly in your life, you’ll have to be up for doing this every three days or so, because it’s all fresh and without preservatives it will go sour in this time. I highly recommend only making a small batch at a time, because it will go to waste if you don’t use it up. This recipe here is about right for one person over three days.
It’s a pretty straightforward routine – cover the nuts with water in the morning before you go to work to soften, then sometime in the evening drain them, place them in the blender with water, blitz, strain, store. I’m telling you, it really is easy!
I have tried this successfully with almonds, cashews (you don’t have to strain with cashews if you have a strong blender) and hazelnuts. Pecans, peanuts and walnuts don’t work, the milk ends up more like oily water which is kind of not so great.
In order to avoid wastage, you can use the almond pulp leftover to make all sorts of healthy desserts: bliss balls, the base of a raw tart, raw brownies… You’ve got plenty of options, actually!
Sweeten with a hint of rice malt syrup, or throw in two pitted dates in the blender with the almonds. Also absolutely delicious with a pinch of cinnamon. Use it to eat with granola, in overnight oats or in smoothies. You’ll love it, and will be totally glad you got into the routine.
- ½ cup almonds (or cashews or hazelnuts)
- 2 ½ cups water
- Cover the almonds with water (not the 2 ½ cups), and keep in the fridge for at least 4 hours.
- Drain well.
- Place the soaked almonds in the blender, along with the 2 ½ cups of water. Blend for a couple of minutes to make sure you really get it all blended.
- Pour the milk thru a strainer over a bowl. I take a two step approach, because of the small size of the bag I use – I strain with a mesh strainer, then pour it thru the cloth strainer to really get the fine chunks out. Squeeze the bag to really get the rest of the milk out from the pulp.
- Save the pulp for a healthy dessert recipe.
- Store the almond milk in an airtight bottle, and please use within a maximum of three days.