Homemade Nut Milks

Making homemade milks is actually really simple and WAY better for us! I always avoided making my own because I thought it was a lengthy process and just didn't feel I had the time for it. Honestly, besides the soaking time, this only takes about 10 minutes! You can also change up the flavors and I'll give you some tips on that below!

I made 3 different nut milks and we loved all of them! They will taste pretty nutty when they are first made and warm but once they get chilled, wow they are DIVINE! The macadamia is probably my favorite because it is so luscious and creamy! *drool* But my 6 year old loves the almond milk the best!

I will give you a quick idea of soaking times based on what nuts you want to use:
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What I used:
--> Almonds: 8 hours
--> Macadamia: 8 hours
--> Cashews: 2 hours

You can also use:
--> Brazil nuts: no soaking needed
--> Pecan: 6 hours

How To Soak:
Place nuts in a large bowl and fill with filtered water, covering the nuts completely in water. Cover them with a top or a towel and set aside in a cool corner. When time is up based on nut, drain and rinse with filtered water. Soaking nuts makes them easier to digest and improves their flavor.

Here is the recipe I used for THREE different types of milks but they all are made the in the same way. Use whatever sweetener & flavoring you love. I personally used maple syrup and cinnamon! SO GOOD!

To Sweeten:
You can use maple syrup, local honey if that's your thing, dates, coconut nectar or agave syrup.

For Flavor:
You can add vanilla bean, alcohol free vanilla extract, raw cacao for chocolate milk (YUM), spices such as cinnamon, nutmeg, or cardamom.

If you want to use this milk for savory dishes just leave out the sweetener and flavorings.

Homemade Nut Milk

Ingredients:

• 1 cup raw unsalted organic nuts
• 4 cups filtered water:
• pinch of Himalayan salt
• 1/2 tsp cinnamon (optional)
• 1-2 Tbsp sweetener (optional)
• 1 tsp vanilla extract (optional)

Directions:

1. Soak your nuts for at the appropriate amount of time depending on the nut you are using.
2. After designated soaking time, drain the water and rinse the nuts well.
3. Place soaked nuts, vanilla extract, maple syrup, a dash of sea salt, cinnamon and 4 cups of water in your high speed blender. Blend on high for 2 minutes. It will be milky and foamy on the top but well incorporated.
4. In a large bowl, gently pour the milk into a nut milk bag and squeeze until all the milk has run out.
5. Pour into a large mason jar, I filled a 32 oz jar. Cover and keep in the fridge for up to 1 week.
6. Note: separation is totally normal, just shake before you pour!