Homemade Nut Milk

Making nut milk is easy and very satisfying. If you drink soy milk or another boxed milk product, you’ll never go back after making one of these nut milks.

Live Nut or Seed Milk

For Almond Milk
1 cup sprouted almonds

For Hazelnut Milk
1 cup raw hazelnuts (hazelnuts don’t contain enzyme inhibitors so you don’t have to soak them)

For Brazil Nut Milk
1 cup raw Brazil nuts (Brazil nuts don’t contain enzyme inhibitors so you don’t have to soak them)

For Hemp Seed Milk
3/4 cup raw hemp seeds

Sweetener: 2-3 dates, or 2 Tbsp honey, maple syrup or agave nectar (optional)

1 tsp vanilla extract (optional)

Soak your almonds in filtered water for 12 hours; drain, rinse, and re-cover  with water at least once.

Place your drained nuts, seeds or combination of nuts and seeds (almond and hemp are nice together) in your blender. Add 2-3 cups of filtered water, a pinch of salt, your desired sweetener and vanilla. Blend on high until the nuts are completely broken down. Don’t over-blend as the friction from the blender will create heat. For small batches, I use a Braun hand blender.

photo: Creative Commons, Lamees (L.Y.S)'s photostream

Pour your milk through a nut milk bag or strainer and squeeze as much of the liquid out as possible.

You now have a delicious fresh nut milk to enjoy on its own, with granola or in a smoothie in place of dairy.

Note: Unsweetened pulp is delicious added to hummus or baba ganoush. Don’t throw it away; freeze it!