Guide to making Nut & Seed milks




Once you know how easy it is to make your own nut milk you will be a master in no time.

I really enjoy the process Its calming and nourishing. I love the creaminess and texture of fresh homemade milk


Nut milk is an excellent alternative to dairy milk. I am passionate about reducing waste and sustainability. Unfortunately in the dairy industry for dairy cows to produce milk they have to lactate which means continually be kept pregnant. Many other things that occur are unnatural and can cause cruelty and stress to cows and their calves.


According to studies, approximately 65% of the population is lactose intolerant. If you ever struggle with gut or bowel issues maybe try ditching the dairy.


When I consume dairy, I get small pimples and a mucus-like coating on my tongue and throat that I don’t enjoy.


Reducing waste

Making your milk will help you to reduce waste — no more plastic bottles from the supermarket. Just recycle some jars or bottles and source your nuts/ seeds from the bulk food store.


I like to make different kinds of milk each week.

When I make fruit-based milk like banana cashew or strawberry almond milk, I love to serve these with paleo granola for breakfast or add to my smoothies. In the winter there is nothing like pouring fresh banana milk over warm oatmeal.



Why?

It's simple

Fun

Delicious

Waste-free

Better for the environment and the animals


How?

Choose your nut or seed. Soak accordingly, then rinse thoroughly. Blend on high speed for 2 minutes. If using a hard nut strain your chosen ingredient through a nut milk bag or cheesecloth. Blend in your flavours. Bottle and store in the fridge.


The primary method for nut and seed milk making is 1 cup nuts 3-4 cups of water. If you like your milk more creamy add less water, less creamy add more.



FAQ:


Straining:

To strain the pulp from your blended nuts, you will need a Cheesecloth or nut milk bag.

The leftover nut/ seed pulp can be used for cookies, protein balls, or added to burger patties etc.

If im not planning to use my pulp straight away I freeze it for later use. You can also dry it out and turn it into almond flour.


Natural separation:

After making your milk and storing in the fridge, you will notice that the liquid and cream will separate. You can shake the jar before pouring, or you can use a natural when making. I like to use a tsp of soy lecithin in my milk. I blend it in after I have strained the pulp with my other chosen flavours.

Soy lecithin is an emulsifier that can combine water and fat.


If you want to know more about lecithin check out this article https://draxe.com/what-is-soy-lecithin/


Soaking:

Hard nuts

Almonds, pecans, walnuts 8-12 hrs. These are the nuts you need to rinse well!! Their hard tree nuts also need to be strained through a cheesecloth or nut bag.


Soft nuts and seeds

Macadamia, cashew, Brazil, pine, seeds require No soaking or 2-4 hours. 
I do like to soak my soft nuts for the short duration as I do find it makes the milk more creamy.

You don’t need to strain these nuts/seeds through a cheesecloth or nut bag.


Enzyme prohibitors:

The reason we soak nuts with a husk is to remove the enzyme prohibitors. By eliminating the Enzyme prohibitors the nuts and seeds become easier to digest and increases the beneficial enzymes we need t to absorb the nutrients in the nuts and seeds.
 Check out this article on Food Matters if you want to know more!



Flavouring:

There are some simple ingredients that you can use if you wish to flavour your milk.

Cinnamon, natural vanilla bean or extract, sea salt, lemon, banana, berries, turmeric, dates, raw honey etc.

I always add a tsp of lemon juice to my milk, the acid in the lemon acts as a natural preservative and will keep your milk fresher for longer.



How much should you drink?

Even though nut milk is a healthy alternative to regular milk, it's important not to go skulling cups of the stuff as you would skull cups of dairy milk. I use the batch over the three day period which equals to 1-2 cups per day.




Some of my fav recipes:



Almond milk

  • 1 cup of soaked almonds - Overnight or 8-12 hours

  • 4 cups of water

  • 1 tsp of natural vanilla

  • 1 tsp lemon

  • Pinch of sea salt

  • Stevia, maple, honey to sweeten *optional



Banana Cashew milk

  • 1 cup of soaked cashews 2-4 hours

  • 4 cups of water

  • 1 banana

  • 1/2 tsp cinnamon

  • Pinch sea salt


Strawberry Almond milk

  • 1 Cup of almonds

  • 4 cups of water

  • 1 cup of fresh cut strawberries

  • Sweetener to taste * optional

  • Pinch sea salt


Hemp milk

  • 4 cups of water filtered

  • 1 cup of hemp seeds soaked for 6-12 hrs

  • Flavouring of choice, Experiment. You can keep it plain or spice it up.




Please let me know if there is anything I missed, and I can't wait to see you making home made milk!


Love ,

Isabelle xx