
Come And Reason Ministries
Come And Reason Ministries helping you learn to discern.
Come And Reason Ministries
Come And Reason Ministries – helping you learn to discern.
Homemade nut milk is heavenly and so easy to make. Almond is the most commonly used nut because of its mellow flavor. But do experiment with other nuts and seeds, just keep in mind that the milk will retain the distinct flavor of the nut or seed used.
Soaking the seeds or nuts is recommended but not absolutely necessary. Soaked seeds and nuts tend to be easier to digest and have improved availability to the cells. Straining the nut milk is optional (It makes for a smoother, more drinkable milk, besides the fact that it’s lots of fun, but if you plan to use the milk in a smoothie or on cereal, you may just want to skip this step).
Equipment:
Mason Jar or glass pitcher (for soaking and for storing your final product)
blender
cheese cloth, fine-meshed sieve or nut milk bag (optional)
Ingredients:
1 cup any raw nuts or raw seeds (or a combination)
4 cups water (use less for thicker, richer milk)
Flavoring and sweetener of your choice, to taste (see below)
Ingredient options:
Raw Nuts: almonds, cashews, brazil nuts, hazelnuts, macadamias, pecans, pistachios, walnuts
Raw Seeds: hemp, sunflower, flax, chia, pumpkin, sesame, pine nuts
Flavorings: vanilla extract, almond extract, carob powder, cinnamon, cardamom, ginger, fresh fruit (remember strawberry milk?)
Sweeteners: stevia, maple syrup, honey, agave, dates
Directions:
Note about the leftover pulp:
If you opt to strain your milk, you may wonder what to do with the pulp. Many people don’t like to throw it away. Here are a few ideas to try: