Nut Milks - Yes you can make your own!

 

Milk alternatives are being demanded by consumers and slowly but surely more and more options are filling up our supermarket shelves.

But have you ever wondered exactly what you are getting for your money.

Many of them do not actually have a high quantity of nuts in the actual milk and others add sweeteners and flavors to them.

Why not try making your own?

 

Ingredients:

• 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)
• 2-3 cups water for soaking the nuts
• 4 cups water for blending

Instructions:

1. Soak the nuts in 2-3 cups water overnight.
2. Drain and discard water.
3. Blend in a processor/blender nuts with 4 cups water until almost smooth.
4. Strain the blended nut mixture using muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

Note that cashew milk is made slightly differently

 

Ingredients:

• 1 cup raw, unsalted cashews
• 2-3 cups water for soaking the cashews
• 4 cups water for blending

Instructions:

1. Soak the cashews in 2-3 cups water for 3 hours.
2. Drain and discard water.
3. Blend nuts with 4 cups water until almost smooth.
4. Strain the blended mixture using muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

Making your own can be cost effective and also ensures you can choose your own ingredients and freshness

I will be adding recipes that do use milk alternatives.....They often give a great subtle flavour or flavour boost to what you are making as well.