Nuts over Milk
Why don’t more of us make out own nut milks? It’s not like it requires anything extra special to make it.
After you get your “milk” recipes down pat, you may not ever want to buy a packaged brand of nut milk again.
Soak 2 cups of whatever nut you want to use (or not) for this recipe following the soaking guidelines below. Drain and rinse the nuts and place in Vita-Mix Container. Add 6 cups of water and a 1/8 teaspoon of salt (enhances flavor). Sweetener is optional – wait until after your milk is prepared to taste and decide if you want sweetener.
Some choose to strain it, but if you’re making it yourself, might as well consume it as a whole food beverage.
If you need to have it thinner, strain it into a fine mesh sieve or cheesecloh over a large bowl or container, using a spatula to help it pass through quicker.
Store in an airtight container in your fridge.
This milk will last about 3 to 5 days.
Soaking Times
Almonds, 8 to 12 hours
Cashews, 2 to 3 hours (any longer and they can “spoil”)
Unfortunately, I don’t know the suggested times for hazelnuts and brazil nuts.
