Nut Milk

Makes 1 quart of “milk”

Making raw, sprouted nut milk is VERY simple. It takes about 5 minutes and will last 2-3 days in the fridge. Interchange which nuts and seeds you use! Choose from: almond, pecan, sunflower (I’m not that into), walnut, cashew, hazelnut, Brazil nut (most closely related to breast milk), hemp, and fresh coconut. The easiest milk to make is hemp milk, because you don’t need to pre-soak, just simply blend. The most time consuming milk is fresh coconut milk, but it is the most rewarding! You can also make coconut milk from dried flakes. You simply soak, blend, and strain.

INGREDIENTS

1 cup nuts of choice

⅛ tsp of fresh vanilla or a full lid of vanilla extract

1 TBSP of raw honey, maple syrup, or sweetener of choice

1 quart of fresh spring water (NOTE: this ratio will make for a pretty rich milk. If you want it richer, add less water. If you want to stretch it, add more water!)

PROCESS

Soak your nuts or seeds overnight (or all day) in a bowl of filtered water. Strain and rinse soaked nuts. Notice how plump, sprouted, and alive they are! Place them in your blender with 4 cups of spring water and blend on high for 2-3 minutes. Then run the blended milk through a nutbag, massaging the liquid through. Place the strained milk back into the blender and add in vanilla, a pinch of salt and your sweetener of choice. You can add fun powders like Mesquite, lucuma, maca, and/or pine pollen to make it more rich, malty, and medicinal.