I’m Nuts for Nut Milk
- Total Time: 15 minutes
- Yield: 25 - 35 pours 1x
- Diet: Vegan
Today we’re going to talk about making your own nut and seed milk. Why would I bother doing that?
I said the same thing until I realised when I looked at it, what if I go buy this beautiful organic stuff at the store? Well, you know what? The shelf life tells me something, because even if you buy organic, let’s say almond milk, coconut milk, some type of nut and seed milk at the grocery store or whatever organic store, it’s going to have a shelf life. The natural one we make at home will last in your refrigerator for three to four days. A what’s the difference? Well, there must be additives in there to make that happen.
I don’t want that. I want to have the most natural stuff I can. And if it takes me 15 minutes to do it once a week, twice a week, that’s Cool with me. I’d rather have what I know I’m making, going into me.
6 cups filtered water
2 cups nuts; almonds and/or walnuts
1.5 cups shredded coconut
Put all Ingredients in a Large bar mixer or food processor, and let sit for 2-6 hours.
Puree until ingredients are fine (usually about 2- 3 minutes)
With a bowl underneath, pour puree into a nut bag, or fine cheesecloth, and twist tightly to squeeze out all the nut milk.
Pour your nut milk in glass jars, then refrigerate.
- Will last refrigerated for 3-4 days.
- You can adjust the sweetness with the dates.
- Try different types of nuts.
- You could also add a pinch of nutmeg or cinnamon, and some vanilla extract for flavour.
- Prep Time: 15 minutes
- Category: Drink
- Method: Blender
- Cuisine: Home-made
When you say shredded coconut, is it the kind you get in a supermarket to bake with?
Also when you say seeds can be used , what are some examples. Just curious
Hello Jean; Yes, from the store, sometimes it’s shredded and other times flakes. I like the larger pieces to use.
I believe you mean nuts – best are walnuts and almonds.
Seeds could be sunflower and pumpkin.
I just stick with coconut and nuts.