We love making our own nut milks and here’s why:
For us, they taste better than anything you can buy in a store.
Milk with zero packaging (if you buy the nuts in bulk with your own jars).
Affordable: cost is $4.50 for 32 oz of organic almonds and $2.25 for 32 oz non-organic almonds at our store. Plus, you can use the pulp to cook with and stretch that savings!
We use almonds and cashews most often because we like the balanced taste this combination creates. Most nuts can be made into nut milk and we look forward to hearing about your favorite combinations! Let us know in the comments what you like!
Serves: 4 cups
Time: 15 min (nuts need to soak for at least 6 hours in advance)
Ingredients
1.25 cups of nuts, soaked for at least 6 hours (recommend 1 cup almond and 1/4 cup cashew)
4 cups water, plus more for soaking
Here are three options for making nut milk. Unless you are going with option #3 you will need to soak the nuts at least 6 hours and I find it easier to do this overnight. If in the morning you don’t want to make milk, just rinse and re-fill with clean water. When you finally get to making the milk, strain the nuts and use 4 cups of fresh water to blend.
Options:
Peel some or all of the soaked almonds (not necessary but makes for a sweeter, more amaretto flavor). Put through a masticating juicer with water. If you don’t have a juicer, use method 2!
Add all the ingredients to a high powered blender (Vitamix recommended) and blend on high. Then strain with a nut milk bag.
If you have the money to spare and know you want to always have home-made nut milk and nut-butters there is a machine that does just that and it works really well: TheNutraMilk. This is a great option especially in commercial environments.
Save the pulp to use in cashew cheese or throw it in with some veggies and beans for home-made veggie burgers. The nut milk is best if used within 4 days.
