How to Make Nut and Seed Milks

I am in love with nut milks.  We go through many cups, poured over cereals, drunken plain, used as ingredients for baking, or used as a base for a thicker smoothie.  They are so creamy and versatile, who needs dairy?

This post demonstrates the process to make your own milks and gives you ratios for some of the more delicious variations to try.  You can either soak or toast your nuts and seeds before blending.  Soaking if best from a nutritional standpoint as it removes enzyme inhibitors and increases absorption of nutrients/digestibility.  Toasting is best from a taste standpoint as it brings out the nuttiness of the nuts (nuttiness of nuts? is that an accurate description?… yep) and provides a deeper, richer flavour.  Experiment until you find the perfect combination for you.

The process for all the milks is the same.  Toast or soak, blend, strain.  Use the video as a guide.  If he can do it, you can do it! The only milk that doesn’t need to be strained is cashew as the nuts will fully break down in the blender.  I have invested (for around $15) in a nut milk bag (Sproutmaster brand) that works amazingly well.  If you are not in the market for a nut milk bag, you can use a colander lined with a few layers of cheesecloth to strain the milk.  Each of the ratios below are for 4 cups of water, make as large or as small a batch as you like.  Store leftovers in the fridge for a few days. 

Nut and Seed Milks:

Choose one of the below options.  Soak or toast nuts or seeds.  Place in blender with 4 cups of water.  Blend.  Strain.  Drink 🙂

1 cup almonds (soak 8-12 hours)

2 cups hazelnuts (no need to soak)

3/4 cup hemp hearts (no need to soak)

1 cup pistachios (no need to soak)

2 cups shredded coconut (can soak for a few hours to soften, or cover with boiling water and soak for an hour)

1 cup cashews (no straining, soak 2-4 hours)

1 cup sunflower seeds (soak 8 hours)

1 cup Brazil nuts (no soaking)

1 cup buckwheat (soak 8 hours)

1 cup macadamia (no soaking)

1 cup sesame seeds (soak 8 hours)

1 cup pecans (soak 8-12 hours)

1 cup pumpkin seeds (soak 12 hours)

This will give you a plain Jane nut milk.  Add some of the following to make it extra special:

– a couple dates, 2T maple syrup, 2 T coconut sugar or 2T honey

– a splash of vanilla extract

– a teaspoon of cinnamon

– a teaspoon of cacao or cocoa (especially delicious with hazelnut milk)

Enjoy ❤ ❤

 

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2 Responses to How to Make Nut and Seed Milks

  1. Pingback: Vegan Golden (Turmeric) Milk | Megatarian

  2. Pingback: Warm Quinoa Breakfast Cereal | Megatarian

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