Now that smoothie weather is upon us again, I tend to start going through a lot more coconut and nut milk. Homemade nut milks are a great base for refreshing green and fruit smoothies. I posted the recipe for easy Homemade Coconut Milk a while back, and today I am sharing how I make nut milks at home. I keep it really simple. Nuts and water. And my high speed blender
I alternate between using almonds, cashews, and hazelnuts. All 3 make delicious homemade nut milk. This recipe makes one quart of creamy milk. Just soak your nuts the night before, and you are ready to go in the morning. It literally takes 5 minutes. My little one loves to taste the milk right after I make it.
Like I said, I keep it simple. Just the nuts and water. If you prefer more flavor, feel free to add a little sweetener like dates, honey, or maple syrup. Vanilla extract can be nice too. A titch of sea salt can enhance the flavor as well. Use only raw nuts, organic if you can.
You are not going to believe how easy it is to make homemade nut milk!
Print
Homemade Nut Milk
- Yield: 1 quart 1x
Ingredients
Instructions
- Drain and rinse nuts and then place into blender (add salt, dates or sweetener of choice, and/or vanilla here)
- Add water
- Process on HIGH for about a minute or so
- Place nut milk bag (like this) over a large bowl or jar and slowly pour mixture in
- Gently squeeze the bottom of the bag to release the milk. Be patient here so you get the most milk out without pushing too much pulp through the mesh
- Pour into glass jar and refrigerate for 3-5 days. Shake well before serving
- Enjoy!!!
My nut milk bag…
Rinse nuts well after soaking
Process for about a minute on HIGH
Strain through a nut milk bag over a large bowl or into large jar
One quart of delicious, creamy milk
I’d love to hear from you. Do you make your own nut milks? Do you have a favorite recipe?
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Ever since I learned how to make almond milk I rarely buy it. I must soak nuts every 3rd day. The process is so easy and it tastes so much better than store bought.
Would you be interested in sharing this recipe at Raw Foods Thursdays? We’d love to have you!
http://www.glutenfreecat.com/2013/03/raw-foods-thursdays-32813/
Heather,
thanks for stopping by. I will definitely check you out tomorrow and share a post. Thanks for the invite…. 🙂
Got this pinned to our Gluten Free Fridays board! Thanks for linking up!
HI there,
I am wondering what you do with the nut pulp after you’ve strained the milk out? Add it to baked goods, smoothies? Any fun uses?
I wish I could say that I did something resourceful with the pulp. I know some people dehydrate it and use it in baking. I most often make cashew milk, and there is almost NO pulp left with making cashew milk.
I make pancakes out of my nut pulp (usually almond). I whisk together the pulp, 4 eggs, 1 tsp baking powder, salt, honey, and vanilla. To thin it out to the right constancy, I add nut milk or water. I don’t measure the extra liquid because it varies each time depending how much liquid I squeeze out of the pulp. I often add apples, cinnamon, chocolate chips, blueberries, or bananas. Hope this helps!
Whitney-
Thanks so much for the tip. I am going to have to try this!
Where do you get your bag you use?
I just added a link to this post above. I ordered mine online ——> HERE
How to make nut milk or coconut milk if you do not have a vitamix?? All I have is a blender for making smoothies.
You could try it in your regular blender. If it is powerful enough, you could make nut.coconut milk in it. A high speed blender just gives smooth and creamy results. But I know some folks just use a regular blender. Let me know how it goes. Making your own milks is so easy and awesome. 🙂