By Chef: Ulyana Michailov
Posted: August 31, 2012
Fresh nut milk is a staple on the raw food diet, and sometimes the ease and joy of making this tasty and healthy beverage can easily be forgotten. Well, we’re here to remind you just how wonderful it is to blend up your own creamy nut milks from scratch. Make a large enough batch and you’ll be all set for at least 4 or 5 days. Make sure to keep your nut milks in an airtight container, preferably glass. Masson jars work great! Serve a dash of milk in your coffee or tea, use over raw cereals, or use as the base of fresh smoothies. Make a flavored milk by blending in a few handfuls of blueberries or a tbs of raw cocoa powder. And don’t forget the magic of sun dried vanilla beans, or a drizzle of honey to sweeten.
Yield: 5 cups
- 1 cup soaked almonds (best to soak overnight)
- 4-5 cups of filtered water
- Muslin/ cheese cloth or nut milk bag
1) Add soaked almonds and water to the blender and blend until the water becomes milky and the almonds become broken down into a pulp.
2) Pour into a cheese cloth (with a bowl underneath) and squeeze all the milk out.
3) Will separate in the fridge after standing for some time. Give it a shake when you want to use it again. Keeps for up to 4 days.