Fresh Blended Nut Milk

nuts-seeds-organic

It only takes 30 seconds to whip up some nut milk for your coffee or granola. Here is the quick method I use each morning.

Ingredients:

  • 1/2 cup raw nuts or seeds (pecans, cashews, almonds, filberts, walnuts, brazil nuts or shelled seeds from hemp, pumpkin or sunflower all make delicious milks)
  • 1/2 cup water (or just enough to cover the nuts/seeds)
  • 1/2 tsp Vanilla
  • pinch salt (optional)

Combine all ingredients in a blender. Puree on high for 1 minute or so, until you get a smooth mixture. Add 500ml (16oz) water and puree again for another minute.

Pour the nut milk into a nylon bag (like a jelly bag or a nut milk bag) and squeeze to extract all of the liquid. Store your nut milk in the refrigerator and use within 3 days, shaking before use if it separates.  If you are putting the nut milk in a recipe or on granola, you don’t have to strain it at all.

nutmilk blender
Cashews, cranberries, matcha, inulin and vanilla extract, ready to become nut milk.

Yummy additions to your nut milk:

– frozen or fresh cranberries, strawberries, blueberries, etc            -matcha green tea powder               – real almond or orange extract        – stevia or inulin for a hint of sweetness                                        – cacao or vanilla powder                 – substitute prepared tea for water in the recipe

I would love to hear your favorite nut milk flavors and additions in the comments below!

Don’t forget to use the leftover strained nut/seed granules in recipes in place of flour – my raw vegan friend has a recipe for dehydrator cookies I will try to post in the future. Ciao!

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