How to Make Homemade Nut / Seed Milk
Once you taste homemade nut milk, you will NEVER buy synthetic vitamin, gum and carrageen infused, and chemical-laden nut milk again.
All the gums, emulsifiers, stabilizers, and additives added to seemingly healthy nut milks are a huge cause for concern.
They are all linked to major digestive issues.
Wondering why you feel bloated after drinking your coffee with oat milk?
Read my blog post all about gums and how to avoid them.
Learning about these gums and how they are linked to poor health catapulted me to making my very own nut milk and well, there’s just no turning back.
Nut milk is super easy to make and absolutely delicious.
It takes a little foresight since we must soak the nuts/seeds overnight with a little bit of sea salt.
Soaking helps break down antinutrients in the nuts and seeds AND helps soften them to make the nut milk creamy and so yummy.
So it's vital that we think ahead and make it happen.
First there are the 4 things that you need to make this magical liquid:
- High speed blender, Vitamix, or something similar
- Nuts/Seeds (more on this below)
- Nut milk bag (I like this one)
- Airtight container - These are my favorite large mason jars!
Let's talk nuts and seeds.
There are SO many options for making nut and seed milks. Here are my favorite nuts/seeds:
- Brazil nuts
- Almonds
- Cashews
- Pistachios (kinds pricey)
- Tiger Nuts
- Hemp Seeds
- Flax Seeds
- Pumpkin Seeds
- Hazelnuts
I highly recommend buying them organic and raw.
It's also SUPER important to switch up the types of nuts (or seeds I use)… as using the same nut/seed milk over a long period of time can build an intolerance to it.
So I highly recommend mixing it up!
Quick note when using cashews: When cashews are soaked for over 8 hours they become very soft. When pulverized they leave very little (if any) nut “flour” behind. This makes it so that straining isn’t necessarily creating a quicker and more simple nut milk-making process. BUT it is important to mix up your nuts and include a variety of nuts in your diet.
Soaking your nuts/seeds overnight (minimum of 8 hours) with a little salt helps activate enzymes and deactivate enzyme inhibitors. Also, make sure to use organic RAW nuts… not roasted or salted. Just plain raw organic nuts.
HOMEMADE NUT MILK – RECIPE MAKES ABOUT THE AMOUNT OF WATER YOU USE.
Ingredients:
- 3 cups of organic raw nuts/seeds
- Sea salt (1 tbsp. to soak and 1/4 tsp to add to milk)
- 3-6 cups filtered water (obviously the creamier the milk the less water to add). I usually do a 1 part nuts/seeds to a 3 part water
- 1 tsp vanilla extract or 1/4 inch organic vanilla bean (optional but really brings out the nuttiness)
- 2 pitted dates (optional)
Directions:
- Soak nuts/seeds overnight in filtered water with about 1/2 – 1 tsp of salt.
- Rinse well and place in blender.
- Add filtered water (I prefer 1 part nuts to 3 parts water)
- The less water the creamier the milk.
- We drink A LOT of this nut liquid so I usually use the 1:3 ratio.
- Blend for about 1 minute.
- Add vanilla extract, sea salt, and optional sweetener, I only use dates
- Blend for about 1-2 more minutes.
- Pour milk and pulp through a nut milk bag and squeeze the remaining milk from the pulp (except cashews which do not need to be filtered).
Pour in an airtight glass container… Again, I use these. They are awesome and so versatile!
Store in the refrigerator for up to 4 -5 days… it may not last as long 🙂
Here are more nut milk recipes to check out!
3 Ways to make Coconut Milk
Pistachio Nut Milk
Homemade Hemp Milk
Homemade Flax Seed Milk
Do you make your own nut milk? What kind of nuts do you use?
Any tips? Please share!
Now, go make some nut milk!
With love and gratitude,
Becky Wells
The Hippie Moms, LLC
www.thehippiemoms.com
The Hippie Moms Podcast
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