Nut milks at home

Hello there beautiful people ❤️

I hope you’re all doing well!

Have you ever tried making your own nut milk at home? It’s really quite easy, involves very little equipment and I’m also going to share a recipe using the remaining pulp – waste not want not as they say 🙃

I’ve used this method with a lot of different nuts – from almonds to cashews to hazelnuts – so feel free to use any nuts you prefer or mix them if you’d like.

Here, I’m going to be explaining how to make almond milk because it’s both the most frequently requested nut milk and also the one I make most often.

Start by soaking 1 cup of raw almond (I use raw almonds with skin on) in room temperature water in a large bowl. Make sure almonds are totally submerged. Let the nuts soak for at least 8 hours or overnight.

Once nuts have been soaked for 8 hours or more, remove all the water and rinse the nuts. Then, add the soaked almonds to a blender together with 2 to 3 cups of fresh water. This depends on your preference. I normally add 2.5 cups of water here. With two cups I find that the milk is very thick and with 3 cups it’s not thick enough. My suggestion, if you don’t use cup measures is to use any cup to measure out nuts and then use the same cup to add 2.5 times as much water.

Here you can add any flavors you’d like. Some vanilla bean seeds, a couple of dates to sweeten the milk, some honey or other sweetener, cinnamon – whatever you fancy. Or you can leave it plain and then you’ll be able to use it in recipes etc.

Just blend the nuts and water on high speed for a few minutes until mixture is white and remaining nut pulp is very fine to ensure that you’ve used all the nut-goodness as best you can.

Then, transfer nut milk to a bowl or jug through a nut milk bag – these are just fine cotton bags. You can use a clean dish cloth or a very fine sieve for this too. The idea is to separate the “milk” from the remaining pulp. Once the milk is drained, store it in a closed bottle for 4 to 5 days. Shake well before use and that’s it!

Now, you’re left with almond pulp – here’s how I use it to make crackers.

1 cup remaining nut pulp

3 tablespoons olive oil

1/4 tsp salt

2 tablespoons fresh or dried herbs

1 tablespoon ground flaxseeds OR chia seeds

Pre heat over to 180 degrees.

Here, Just mix all the above ingredients in a large bowl to combine. It’s very important that you use either ground flaxseeds or chia seeds because they will act as a binder here. Also, the nut pulp must still be wet – properly drained and not soaking wet but certainly not bone dry. Mix all the ingredients together and transfer onto parchment paper on your counter. Add another sheet of parchment on top of the ‘dough’ also. So your dough is sandwiched between parchment paper now – just to ensure it doesn’t stick to anything. Roll out (over parchment) using a rolling pin. Make sure the dough is rolled into a very thin layer.

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Now remove the top parchment and transfer the thin dough (with parchment paper underneath) onto a baking tray. Here, use a knife or pizza cutter to score the dough and poke each cracker with a fork.

Bake at 180 degrees for around 20 minutes until crackers are slightly browned. Remove from the oven and allow to cool completely before enjoying these crackers with your fave dip 😋

These crackers are super low carb and very nutritious 👌🏼

If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my facebook and instagram pages

Sarah’s Healthy Eats – @holisticnutritionninja

As always, if you do try them out, please let me know 🙂

Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx

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