Nut Milk

Nut Milk

Nuts make excellent milk, each one lending its own unique flavor and nutritional benefits.  Make a thicker cream to pour over hot baked apples or make thinner to add to smoothies or make hot chocolate.

Nut Milk
Print Recipe
Servings Prep Time
5-6 servings 10 minutes
Servings Prep Time
5-6 servings 10 minutes
Nut Milk
Print Recipe
Servings Prep Time
5-6 servings 10 minutes
Servings Prep Time
5-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Shell nuts and cover with water.  Soak nuts for at least 3 hours but preferably overnight.  You are making milk, so the longer the soak the better, and the easier it will be to process. Drain soaking water off of nuts. In a blender, combine nuts and enough in water for the consistency of milk or cream desired.  I use a thicker cream for making puddings or pouring over hot crisps, or baked fruit. I use more water for drinking milk. Blend on high for about 2 minutes. Add in vanilla, sea salt and syrup to taste. Pour milk through fine sieve, cheese cloth or nut bag.  Don't throw the pulp away!  Dry it and add it to cookies, crusts or baked goods. Store in the fridge for about 2-3 weeks.
Recipe Notes

Healing properties and energetics: Nuts are high in protein, fats, fiber, minerals and vitamins.  They help protect the heart and lower cholesterol levels. Nuts nourish yin, blood and fluids.  Each enters different organs but all are building and strengthening.  Find out more here.

Season: Autumn/Winter

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By | 2018-02-05T15:26:16+00:00 September 5th, 2017|Autumn recipes, BLOGS, Breakfast, Gluten Free, Recipes, Winter recipes|0 Comments

About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

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