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.
- 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.
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!