Nut Milk. Yes. That is what it is called and don’t go getting all gutter-minded over this. I first started making my own nut milk when I was living in LA and dating Adam, a stand-up comedian by profession. Obviously there was no end to the grade five humour anytime I mentioned the words ‘nut milk’. So go ahead, have your giggles and then keep reading.
Nut milk (also spelled mylk) is a rich, creamy, nutty dairy milk substitute made from nuts (still giggling?), usually almonds or chashews. It is easy to find almond milk in any health food store, but they often contain a long list of preservatives. Other common milk substitutes include soy milk, which can cause as much digestive distress for people as regular milk, and rice milk, which is a rather mild, watery, high carbohydrate milk alternative.
Of all of these options, almond milk is my favourite. I will sometimes throw in some sesame seeds and flax seeds to increase the essential fats, lignans and calcium presence, but straight almonds with a dash of honey to sweeten will do just fine. Almonds are an excellent source of manganese, magnesium, vitamin E, tryptophan that have heart protective properties, healthy fats attributed to weight loss, help control blood sugar, and promote energy production. And they are yummy.
Nut milk is incredibley simply to make and will stay fresh in a sealed jar in the fridge for 4-5 days.
Ingredients
- 1/2 cup almonds (soaked overnight)
- 1 cup + 1 cup of water
- 1 Tbs honey or 2-3 pitted dates or 1 tsp vanilla extract (optional)
- Soak almonds overnight in 1 cup of water.
- Discard the soaking water and rinse
- Pour almonds, 1 cup of water and sweetener of choice into a blender and blend until smooth
- Lay a strainer over a bowl and pour nut mixture through strainer. Press micture with the back of a spoon until milk has drained through
- Put mixture back in the blender with additional cup of water, blend until smooth and repeat step 4.
- Pour milk into jar and store in the fridge. You may wish to add more water depending on the consistency you enjoy.
Note: Milk will settle in the fridge. Shake before using. And save the leftover nut mixture. This can be dehydrated in the oven to use in place of bread crumbs or in my Ultimate Healthy Cookie in place of the almond meal.
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[...] Megtelpner first collected Added 14 Oct 08 from meghantelpnerblog.com [...]
Haha, your vids always make me giggle… I think I’m going to go to the bulk store with my nut sacks and go home to make some nut milk… looks yummy!
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“nutty and delicious!!” you are so funny meghan! very cute video!! one day I WILL buy a vitamix!!
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Great web site. will visit once again=D
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When you do… order it through my site. You’ll get free shipping!