Homemade Nut Milks are a fantastic way to glow-up your lattes & smoothies + discover new flavor combos. Making your own mylk is super easy in a high-speed blender like a Vitamix. They not only taste fresher & more flavorful than store bought varieties, but offer way more bio-available nutrients without the gums, preservatives, stabilizer oils & emulsifiers. Plus, they're way less expensive!
Once you make your first batch, you’ll swoon! Try swapping out dairy for one of these mild & creamy plant milks. Use for drinking, cooking, baking, as a smoothie base or adding to hot cocoa & lattes. Customize them with optional add-ins to discover your fave flave!✨
Cashew
1 cup raw organic cashews
3 cups filtered water
Almond
1 cup raw organic almonds
3 cups filtered water
Walnut
1 cup raw organic walnuts
3 cups filtered water
Oat
1 cup steel cut oats
6 cups cold filtered water
Optional Add-ins:
1 tsp vanilla bean scrapings or 1-2 drops doTerra Vanilla oil*
{Click here!}¼ cup cocoa powder
2 pitted dates for a little natural sweetness
Pinch of sea salt
Directions:
➜ Follow this same process for all nut milks.
- SOAK: Add the Nuts to a large bowl {or I just use my blender as the container} with ½ tsp of salt & enough filtered water to cover over them. Put the bowl {or blender} into the fridge overnight.
- RINSE: The next day or 8-12hours later, drain & rinse the nuts.
- BLEND: Transfer the soaked nuts with the specified amount of filtered water to a high-speed blender with any of the optional add-ins you’d like to include. Blend on high for at least 1½ minutes or until desired texture is achieved.
- STRAIN: {Optional} Depending on the desired consistency, you may want to run your nut milk through a nut milk bag or cheesecloth for smoother mouth feel. If you don’t mind a little extra fiber though, then don’t worry about this step. And if you have a good blender, there will be very little to worry about.
- STORE: Transfer the milk to a glass or stainless steel, air-tight container. Keeps in the fridge between 3-5 days. It will begin to smell bitter when it’s past it’s best. Because it’s all natural, it will separate as it sits because it doesn’t contain stabilizers. Just give it a good ole shake before using it. {IMO, very small price to pay for having no gums, preservatives, inferior oils or emulsifiers in your milk!}
- USE: Substitute nut milk for anywhere you would use dairy. Coffee, tea, oats, cereals, smoothies, cooking, baking, or just drink it straight!
Notes:
- Please do not use extracts as add-ins which contain alcohol & usually a high amount of toxins harmful to the liver & kidneys
- For those of you who enjoy super cold smoothies, you can freeze any of these milks in ice cube trays to be popped into the blender as needed.
- When simply soaking nuts, I usually don't use any salt. However, salt is used when activating nuts to help to neutralize the enzyme inhibitor. Activated nuts generally go through a dehydrating process after the rinse. However, we want the nuts wet when making milk.
- If you didn’t add any salt to the soaking water, use it to water your plants. They will love the higher levels of carbon dioxide! If salted, discard the water. Do not drink either version as it will contain the phytic acid and other nasty bits we’re specifically wanting to remove.