DIY Almond Milk or Any-Other-Nut Milk
Make the best nut milk ever. Almond milk or whatever-nut-you-want nut milk. No preservatives. 25% almonds (or other nuts). So easy. You’ll wonder why you didn’t do this before! You choose the nuts – you can even use rolled oats to make oat milk if you prefer. You will need: nuts, water, salt, a professional strength blender and a nut milk bag
- Nut milk bag
- Wire strainer
- Large pyrex jug (or similar)
- Glass bottle (for storage)
- 1 cup raw nuts of your choice or a mix of nuts (try throwing in a few Brazils to make sure you get some selenium)
- 1/4 tsp salt
- 4 cups water plus extra for soaking the nuts
- 1/4 tsp vanilla essence (opt)
- Soak overnight; 1 cup raw nuts of your choice
- Discard the soak water, then put the soaked nuts, 1/4 tsp of salt, vanilla essence (if using) and 4 cups of water into your Omniblender. Put the lid on.
- Blend for 60 seconds.
- Put the nut milk bag into your large (at least 1 litre capacity) jug. Pour the blended almond mix through a sieve. Press the solids with the back of a spoon. Hang the bag to let it drain. Squeeze to get as much liquid out as possible.
- Transfer to a glass bottle and refrigerate. Use within 3 days.
TIPS: freeze your nut milk in ice-cube trays. Freeze the nut meat and use to make almond-based cookies or cakes when you have enough saved up. Nothing gets wasted. 1 cup of almond milk, made as above, will give 12.6 g of protein.