Hi guys, this is my first ever video!
The reason for creating a video is to show you how easy it is to make your own nut milk. All you need is a blender, some nuts, filtered water, a muslin cloth or nut milk bag, and about 5 minutes. It’s that simple.
Why enjoy nut milk?
Some people turn to nut milk because they have a problem with dairy, or they choose to live a vegan lifestyle. But you can still enjoy nut milk even if that doesn’t apply to you.
Nuts are one of nature’s amazing foods, and are loaded with vitamins, minerals and healthy fats. Besides, it’s a good way to reduce the amount of dairy we eat in the western world. Commercially available dairy is heavily processed, and it takes some research and time to find the real stuff.
Why make your own?
There are many reasons why I make nut milk instead of buying it:
- I get to choose the quality the nuts I’m using (they’re either organic or pesticide free).
- I get to make it how I want it, with no additives and sweeteners — just nuts and filtered water. (You can add a medjool date or two if you’re like a sweetish milk.)
- there’s no packaging, which reduces waste and I don’t have to worry about what the packaging is lined with.
- it’s cheaper.
- it’s super easy to make, especially with a nut milk bag. And only takes around 5 minutes.
How to use nut milk?
I use nut milk like I would use normal milk and cream. I’ve used nut milk for:
- baking muffin, cakes, and cookies
- curries (especially cashew or coconut milk)
- risottos (I’ve used a thick cashew milk instead of cream)
- eating with muesli
- making bircher muesli (soak homemade muesli in nut milk)
- pasta sauces (or sauces of any kind)
- custard (I make chocolate custard using cashew milk in the Thermomix)
Ready to make some nut milk?
Here’s the video!
While I’ve used almonds in this video, you can make nut milk with any type of nuts you like (my favourites are cashews and almonds). You can make seed milk too. The most common seeds I’ve seen people make milk with are sunflower and hemp seeds.
To make nut milk, use a ratio of one cup nuts to 3–4 cups filtered water:
- soak nuts overnight, then strain and rinse (discard the soaking water)
- blend nuts with fresh filtered/spring water on high-speed (60 seconds for a high-powered blender, and up to 2–3 minutes for a standard blender)
- Strain milk using a nut milk bag or a muslin cloth. If using a muslin cloth, fold it so there are at least 3 layers of the cloth, and use it to line a sieve before straining. (Note: A huge bonus to making cashew milk is that you don’t need to strain it!)
- Nut milk will keep fresh in the fridge for up to 4 days.
In the video you’ll also notice that I didn’t remove the almond skins. It’s really up to you if you’d like to do that. To me that’s just one extra step, and I don’t find it really affects the taste. Remember, the taste also depends on quality of the nuts you use. So make sure they’re not rancid (they’ll taste very bitter). Nuts should be as fresh as possible and, preferably, organic or pesticide free.