NUT MILK🍼

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Howdy ya’al! I hope you all had a fabulous Easter and that all the chocolate eggs are well and truly gone at this stage. I know ours didn’t last very long! Anyway, today I thought that I would share my recipe for Nut milk. Sounds odd doesn’t it! Well, I know there are many of you out there that are buying almond milks and coconut milks and a million other dairy free alternatives for the sake of being healthy. Well…. They maybe healthier than dairy milk to some but the truth is that the ones you buy in a shop are very rarely that good for you. The reason for this is that dairy free alternatives don’t stay fresh for very long so the company’s that produce these dairy free milks add all kinds of oils, thickeners and stabilizers to them to make them last longer. Well guess what, it might be good for shelf life but it sure as hell ain’t good for your body.

 

 Another thing about nut milk is that it is soooooooooo much nicer when it’s made fresh! It’s creamier and naturally quite sweet so there’s no need to add truckloads of sugar to make it taste ok like the carton varieties do. Annndddd it takes less than 5 minutes to make your own. No joke it is super easy, super fast and super cheap.

 

So, here’s the skinny on nut milks. They are super versatile, you can make milk out of just about any nut or seed! Mixing different nuts for nut milk is amazing as well. For example brazil nuts and cashew nuts make a super white creamy milk which is loaded with vitamin E. Just to be clear, I am not in any way telling anyone to give up dairy but if you want a good alternative then this is the one for you!!

Makes approx. 1.5 litres

INGREDIENTS

2 Cups Cashew Nuts (I buy mine in Lidl)

6 Cups Water (I use filtered)

 

Equipment:

Blender (I Use My NutriBullet)

A nut milk bag (I bought mine on amazon for €4) / muslin cloth or a clean tea towel

 

Place the cashew nuts into a container, I use a glass jar but you can use whatever you want! A bowl would suffice.

 

Cover the nuts with six cups of water. Leave over night or if stuck for time use boiling water and the nuts should be ready in 4 hours.

 

Once the nuts have soaked, they should look quite plump and slightly purplish. (Strange I know! But don’t worry its totally normal) strain the water off and then pop the nuts into your blender.

 

My nutribullet cup isn’t big enough to do all the nuts at one time so I put half the nuts in with three cups of fresh water on top and blend for approx. 1 minute until super white and frothy. Pour into a nut milk bag or muslin cloth over a bowl.

 

Next gently squeeze the milk through the material, kinda like milking a cow, its actually very therapeutic. Once all the liquid has been “milked through” throw the remaining cashew residue away.

 

Repeat with the remaining nuts and hey presto! You have just made your very own nut milk.

 

 Tip: this recipe works with most nuts, just use the same ratio 1 part nuts to three parts water.

Store in an air tight container in the fridge for up to 5 days.

Enjoy you little health connoisseur! xxxx

 

 

 

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