Making Your Own Nut and Seed Milk
You will need a blender and some muslin cloth.
1 cup of nuts or seeds (almonds, pecans, hazelnuts, Brazil nuts, sunflower seeds, pumpkin seeds, hempseeds, or sesame seeds)
4 cups filtered water
1-2 Medjool dates or a spoon of raisins to sweeten
ground raw chocolate or cacao for chocolate milk or carob
a vanilla pod or liquid vanilla for vanilla milk
Soak the nuts or seeds for 2-4 hours, and then peel nuts such as almonds to avoid a bitter taste to the milk.
Discard the soaking water and then blend the soaked nuts or seeds (with the filtered water) on high speed for a couple of minutes.
Pour the mixture through muslin, squeezing to strain all the “milk” from the pulp. You can use less water to make the milk creamier if you want.
After rinsing the blender, pour the fresh nut milk back into the blender, and add any sweeteners for natural flavors you want. Blend again.
Pour the finished milk into a glass bottle or container and refrigerate.
Don’t discard the pulp after soaking the nuts or seeds. This is, in fact, where all the dense energy and nutrition lies! Use the pulp in recipes for homemade biscuits and breads and get the most from your ingredients.