Nut Milks

Plant-based milks are wildly popular, yet few people think to make them at home. With just a few ingredients and tools, you can make a myriad of dairy-free milks and customize them to your personal preference.

This recipe will work for almost any nut milk. The same ideas and principles apply (even to things like oat and rice milk!) so you can choose to make milk from whatever raw nuts you might have on hand. That said, some nuts are easier to make nut milk from and result in a more "milky" final flavor. You can also add in flavors of your choosing including maple syrup, agave, cinnamon, vanilla and more.

The three types of nuts I used were almonds, cashews and hazelnuts. All have a slightly different flavor and texture. Almonds result in a very neutral flavor and light colored milk. Cashews create a white and super-creamy milk (my personal favorite) and the hazelnut made an off-white milk with a nuttier flavor. Homemade nut milks are also more prone to separation, so make sure to give them a good stir or shake before consuming.

You will need some variation of the following three things:
Raw nuts, a blender and a cloth or nutmilk bag.

Prep Time: 5 mins (plus time for soaking overnight) 
Cook Time: 5 mins
Total Time: 10 mins
Servings: 2-3  

Ingredients: 

• 1 cup raw nuts of your choice, soaked overnight
• 3 cups water
• ptional flavoring: Cinnamon, maple syrup, agave, etc

irections:

1. Before making your nut milk, soak your raw nuts of choice overnight.

2. Add your soaked nuts and water into a blender. Blend until smooth, about 1-2 minutes. If you want to add flavoring, you can do this now.

3. Using a fine cheese cloth or nutmilk bag, strain the mixture, pressing out any excess moisture. Take your time doing this. The remaining "pulp" should be quite dry. 

4. Store your nut milk in an airtight container in the refrigerator for up to two weeks.* 

Tips and Tricks: 

*Natural separation or settling may occur. Make sure to thoroughly shake your nutmilk before consuming. Some nut milks are particularly prone to separation (I found that cashew milk needed the most shaking whereas hazelnut milk required very little.)