Homemade Nut/Seed Milk
Super easy non-dairy milk recipe.
Servings 3 Cups
- 1/2 cup raw nuts/seeds almond, walnuts, pecan, pumpkin seed, sesame seed, or cashew
- 2 cups water
- 1/4 tsp vanilla extract optional
Soak nuts/seeds for about 8 hours (optional, but recommended).
Dump soaking water & rinse nuts/seeds.
Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.
Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.
Serve & enjoy
Tip: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days.
Tip: Invest in a nut milk bag (available at any health food store for $10-$15). They are reusable and create even greater ease to an already easy process. After straining your milk, turn bag inside out, wash with gentle soap and water and air dry. Ready for next batch!
Tip: Reserve left over pulp in fridge for 7 days of in freezer for 3 months. Add to soups, smoothies muffin or granola recipe for additional fiber.