BY Raising Natures Child
Homemade Nut Milk
Homemade nut milk is easy to make, full of flavour, and a great way to keep things simple and natural in your kitchen.
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INGREDIENTS
- 1 cup of nuts (see Tips & Variations)
- 3–4 cups of filtered water
Optional add-ins
- 1–2 tbsp maple syrup or other natural sweetener, or a few pitted dates
- 1 tsp vanilla extract
- Pinch of salt
INSTRUCTIONS
- Soak the nuts based on the Soaking Times for Nuts chart.
- Drain and rinse the nuts.
- Blend the soaked nuts with 3–4 cups of water for 1–2 minutes, until smooth.
- Strain the mixture through a nut milk bag or fine strainer, pressing to extract all liquid.
- (Optional) Add sweeteners and flavourings, then blend briefly.
TIPS & VARIATIONS
- Nuts suitable for nut milks: almonds, cashews, pecans, walnuts, hazelnuts, macadamia, peanuts, and pistachios.
- Storage: Store nut milk in an airtight container in the fridge for 3–5 days. Shake well before use as it may naturally separate.
- Tip: Save the nut pulp leftover from straining. It can be used in smoothies, baking, or as a base for oatmeal or granola.
I switched to making my own almond milk. The flavour is so much better than anything from a carton. Even my kids say it tastes better than the store-bought kind.
