A Simple Nutmilk Recipe
Nuts make excellent milk, each one lending its own unique flavor, energetics, and nutritional benefits. Make a thicker cream to pour over hot baked apples or make thinner to add to smoothies or make hot chocolate. Find out more about the energetics of nuts here.
Servings: 5-6 Prep Time: overnight + 10 minutes
Ingredients
4 cups unroasted nuts use a single type or a combination - cashew is lovely
2-5 cups water
maple syrup to taste
vanilla extract optional
pinch sea salt
Instructions
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
