Nut milks – such a glorious beverage to have at hand not only for your kids but for yourself as well!
How To Make Nut Milk At Home is going to be the topic of this post, I get so many requests for this online and at my cooking retreats.
Milks made from all sorts of nuts are simply a staple in my kitchen, and the best thing is that you can make nut milks at home in just a couple of minutes. Believe me, once you take the first sip of your homemade nut milk, you’ll never ever think about buying those from the store. To start, you will need only two ingredients – nuts and water – as simple as that.
So, get your favourite nuts and you can get started.
The ratio to work with when making nut milks is 1 cup of nuts to 3-4 cups of water.
However, I really like when nut milks have that heavenly creamy texture, so I actually add less water. If you are like me, you may also soak the nuts overnight since this will also add to the creaminess of the nut milk.
What you have to do now is just pop the nuts into your Vitamix, add water, blend and see the magic happen. Usually, 30 seconds is enough, but if you use a regular blender, it may take you a bit longer. You’ll need to stop and scrape the sides, blend again… But the end result will be the same – homemade nut milk of glory!
The next thing to do is grab a nut bag, set it in a large bowl and pour your nut milk in the bag. Start squeezing the bag to drain the milk. Then, pour the milk into a jar or bottle and take a sip immediately! Voila, you made nut milk at home.
The pulp left in the bag is so rich in protein that it would be such a shame to discard it. Instead, you can dehydrate it for 24 hours and get a nice nut meal that you can use when making protein balls or some breakfast bowls. If you don’t feel like moving to that task immediately, you can freeze it first and dehydrate later. Or composting the pulp back to the earth is just as beneficial.
To make sure that your nut milks don’t get any odours from the fridge, keep them in a container with a tight lid, and they will keep nicely for up to 3 days. If you notice that your nut milk has separated into two layers – a creamier one at the bottom and the watery one at the top – don’t panic. This is what nut milks do, and what you need to do before using them is just give the milk a good shake.
Since I use nut milks regularly, what I like to do is freeze them in portions. Then, when I need some, I just defrost it, give it a short blend and it’s ready!
And if you think that this is all you can do with nut milks, oh boy you are so wrong.
Wait to see what else I want to share with you.
It will be so much fun!
Are you getting those OMG feelings?
Nut milks are such a great thing to have in your kitchen. You can turn them into awesome, epic drinks to take to work as a snack or to start your mornings. I like to reward my body with these milks rich in plant fats once a week. Besides these flavors, you can make your own blends by adding chocolate, cayenne pepper, dates, bananas, Himalayan salt, chia, etc.
Try them out and let me know what your favorite combo is.
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking.
She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time.
Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.