Nut milk Recipe

The folks over posted some fabulous instructions from making nut milk at home. I love using almond milk in my morning smoothie because it’s low in calories and offers essential vitamins and minerals, protein and healthy fats; the delightful nutty flavour is just a bonus! Its also gluten-, soy-, casein- and lactose-free for those of us with special diets and/or food allergies/intolerances.

I didnt realize making nut milk was so simple I see a weekend project in my future!

Gather these ingredients:

1 cup of raw, organic nuts (either almonds, cashews, walnuts, hazelnuts)
4 cups of filtered water
A mesh strainer or a couple layers of cheesecloth
Optional: 2 Medjool dates or 2 tbsp agave nectar or maple syrup

– Soak nuts in water for 6 hours or overnight, at room temperature. Drain and discard soaking water. Place almonds and half the water in a blender and blend on high for 2 minutes.
– Add the remaining water and continue to blend on high for 2 to 3 minutes. Add dates or syrup now if you like your milk a little sweeter.
– Strain mixture using layers of cheesecloth or a mesh strainer (or both to get the silkiest consistency) into a bowl.
– Store in an airtight container in the fridge for 2 to 4 days. Shake well and enjoy on cereal, in coffee, in smoothies or just straight from a glass!

If you’re not interested in making your own almond milk, here are my two favourite brands: