Do Nuts Have Nipples? How To Make Homemade Alt Milk

August 11th, 2010 - filed under: The Food » Recipes

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Making your own nut and seed milks is so damn simple, I just wish I’d figured it out sooner. It’s super economical, easily customizable, and you get to avoid all those additives and fillers. But best of all, it TASTES AMAZING. Seriously, a totally different experience. You gotta try it!

I was just looking through these pictures in preparation for this post and realized I probably don’t even need to write anything. It’s pretty self-explanatory, because it really is that easy. Here’s what you’ll need:

1 cup RAW nuts or seeds (almond, hazelnut, sunflower, hemp, etc)
water
food processor or blender
sprouting bag/cheesecloth/mesh strainer (I use a sprouting bag, you can get one here)
various containers, and a funnel helps


Step 1: Soak 1 cup nuts/seeds in plenty of water. Place in the fridge, covered, for 8-24 hours.

Step 2: Drain and rinse nuts/seeds. Place in food processor or blender with 4 cups of water. Here’s where you can get real creative. Add a vanilla bean or vanilla extract for vanilla flavored milk. Add maple syrup or other sugars if you like it sweeter (though it really doesn’t need it.) Add almond extract or peppermint extract or cocoa. Add cinnamon and other spices for a twist on horchata! The possibilities are endless. Now, Blend blend blend!


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Step 3: Line a large bowl with sprouting bag or cheesecloth. Pour entire contents of blender into bowl. If using a mesh strainer, pour blender contents through strainer.


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Step 4: SQUEEEEZE


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No, really. SQUEEEEEEEEEEEEZE!!!


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Now you have a bowl of milk!


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Step 5: Pour it into a big jar for storage. Here’s where a funnel helps, though obviously not enough. Try not to spill it all over – like I always inevitably do!


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Step 6: Save the pulp. It freezes well. This is a nutritious almond meal that can be used in tons of ways, like thrown into smoothies, blended into dips, dehydrated into raw crackers, and much more. Mine most often becomes the crusts in my raw tarts!


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And that’s it! Enjoy your alt milk over cereal, in smoothies, in baking, with fresh berries – anywhere you’d use milk. But the flavor is so divine, I do suggest you go for a glass straight up!


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  • http://www.facebook.com/profile.php?id=59201544 Katie Hom

    I just discovered your blog and love it! I do have a question regarding the soaking. Since you soak the almonds with lemon juice or vinegar, do you then rinse them before making the milk or leave it in? I am just worried that it will taste lemony! :)

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Hi Katie, sorry for the confusion! When I soak nuts/seeds for milk, I just use plain water. Hope that helps!

  • http://www.facebook.com/rachel.n.nichols Rachel Nichols

    I have some almonds that have already been soaked and dehydrated. Can I use these without soaking them again, or do I need to soak them again to get them soft?

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    I would soak them again, maybe just for 2 hours or so.

  • Miranda

    This is great! I never thought it would be so easy. Tomorrow, almond milk yogurt in a crock pot!

  • http://crunchyhotmama.com Jess @ Crunchy Hot Mama

    Ha! Love the post title :P I wanted to totally mention that when I did my homemade milk posts. I so need to try hazelnut milk-it sounds delish!

    For those wondering about coconut milk, check out my post:
    http://crunchyhotmama.com/2013/12/10/homemade-coconut-milk-flour-and-butter/