Nut Milk Basics
This step-by-step guide in making your own nut and seed milks was featured in Global Gourmet magazine (August 2015 issue) and is in The Right Blend: Blender-only Raw Food Recipes.
People choose to go off dairy for different reasons. Some have a difficult time digesting lactose. Others seek a plant-based diet free from meats and animal byproducts, such as dairy milks and cheeses.
Personally, I consume some dairy based milks, such as kefir or our local raw cow or goat's milk. Most find it downright impossible to be one-hundred percent dairy free due to the irresistible pleasures from milks and creams. However, creams can be made from almost any type of nut or seed so if you are going dairy-free, you may be pleasantly surprised!
Steps in Making Nut and Seed Milks
Step 1 – Soaking
Directions: Soak nuts or seeds in water, drain, and rinse.
Soaking starts the germination process, releasing tannins and neutralizing enzyme inhibitors. Soaking not only allows the body to better absorb nutrients. The soaking time depends on size.
Step 2 – Blending
Directions: Blend the nuts or seeds with pure water to form a thick mixture.
The ratio of nuts and seeds to water depends on the creaminess desired. For milk, use one part nuts to three parts water. For cream, use one part nuts to one or two parts water. Blend in a favorite sweetener if desired.
Step 3 – Straining
Directions: Pour the liquid mixture into a bowl lined with a nut milk bag or cheesecloth. With one hand holding the top of the bag, use the other hand to gently squeeze from the bottom. A Chinese mesh cloth, used for steaming buns or making tofu works similar to cheesecloth. For some creams, such as cashew cream, straining is not needed.
Step 4 – Saving Pulp
Directions: Store the leftover nut and seed pulp in a sealed bag or airtight container in the freezer up to 2 months. The nutritious pulp leftover can be used as flour in muffins, cookies and breads.