Making your own nut/seed milk is one of the easiest processes. It only takes two ingredients and then blend them together! Mass produced alternative milk products contain unnecessary preservatives, sugars, flavorings and other ingredients we don’t really need in a milk product. So we have decided to make our own!
I absolutely love our NutriBullet RX. It has literally saved our lives. Being able to create smooth smoothies is a deal-breaker when it comes to purchasing a blender. Because, not only does it create the best smoothies, but also the creamiest sauces and milks that don’t need to be strained! We were able to find a refurbished 1700 watt on eBay for around $80 and have been using it daily for 2 years without any issues. It has saved us that $80 time and time again by not having to purchase store-bought milks, sour cream, ranch dressing, and countless other sauce combinations! Let’s also mention all the non-recyclable cartons we’ve saved from going directly into the landfill. If you want the bet, the Vitmax blender cannot be beat! They are superior in every way, and come with a good warranty. Click here to get yours!
Makes 4 cups
Time to make: 3 minutes
Milk Ingredients:
4 cups water
1/4 cup raw skinless almonds, cashews, sunflower seeds or pumpkin seeds…whatever nut/seed you like! Even oats!
2 tbsp agave or ¼ cup dates-soaked in hot water for 10 minutes (optional)
½ teaspoon vanilla extract (optional)
Place all ingredients in a high-speed blender and puree until smooth.
Store in the fridge. It will keep up to a week. However, if you find your milk has gone “sour”, not all hope is lost! Add the soured milk to a recipe that uses “buttermilk”.
If you have trouble getting a smooth texture, try soaking the nuts for a couple hours before blending. Also, you can substitute any nut or seed in place of the cashews, just know that you might have to soak bigger nuts for additional hours, or even overnight in the case of blanched almonds.
Lastly, if the blender you own doesn’t have the pureeing power to completely annihilate the nuts, double up a cheese cloth or tea towel to strain the milk through before storage. The extra pulp may be used in other recipes, adding protein and texture to either sweet or savory dishes. If you opt to not strain, the heavy material will settle at the bottom of the jar.