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never buy nut milk again
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16 Jul never buy nut milk again

Posted at 18:54h in milk alternatives, recipes by

Since many people can experience discomfort or have a sensitivity to dairy, there are many dairy alternatives out there. I use nut milks the most often in our home for everything including smoothies, chia pudding, baking, and even homemade yogurt. Store bought nut milks, even the organic brands, have added ingredients including sugars, gums, natural flavors (which can include a variety of additives) and carrageenan. I have checked every brand in my local health food store, and even the nut and coconut milks that come in the refrigerated section have additives. Truly nothing compares to making it in your own kitchen. And unlike many other do-it-yourself projects, nut milk is just too easy to not make yourself. A homemade option that is super simple (yay!!).

Cashew Milk

My personal favorite two nut milks are almond milk and cashew milk. I often make cashew since it’s thick & creamy (perfect as a cream replacement in coffee or tea), requires no straining (huge bonus!) and lasts up to 5 days in the refrigerator.

Almond Milk

Almond milk is a great alternative to provide a little variety. I only make almond milk once in awhile because it does require a little more work, however if you have sensitivity to cashews or prefer the taste of almonds, it is a great alternative.

 

 

cashew milk
A great alternative to store-bought nut milk, yields 20 oz
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Prep Time
12 hr
Cook Time
5 min
Prep Time
12 hr
Cook Time
5 min
Ingredients
  1. 1-cup raw cashews
  2. 3 1/2 cups filtered water
  3. (Optional) 1 tsp raw honey and/or 1 tsp vanilla for flavor
  4. Needed: Glass mason jar for storage
Instructions
  1. Soak 1-cup raw cashews in filtered water on the countertop for 12-24 hours.
  2. Rinse thoroughly.
  3. Add cashews and 3 1/2 cups filtered water to blender. Blend on low for 30 seconds.
  4. Add optional flavors, if desired.
  5. Blend on high for 2 minutes.
  6. Transfer milk from blender to large mason jar (no nut milk bag needed).
  7. Store in refrigerator for 5 days.
www.nutritionbliss.com https://www.nutritionbliss.com/

 

almond milk
A great alternative to store-bought almond milk, yields 20 oz
Write a review
Save Recipe
Print
Prep Time
12 hr
Cook Time
5 min
Prep Time
12 hr
Cook Time
5 min
Ingredients
  1. 1-cup raw almonds
  2. 3 1/2 cups filtered water
  3. (Optional) 1 tsp raw honey and/or 1 tsp vanilla for flavor
  4. Needed: Glass mason jar for storage
Instructions
  1. Soak 1-cup raw almonds in filtered water on the countertop for 12-24 hours.
  2. Rinse thoroughly.
  3. Add almonds and 3 1/2 cups filtered water to blender. Blend on low for 30 seconds.
  4. Add optional flavors, if desired.
  5. Blend on high for 2 minutes.
  6. Use a nut bag to strain the blended mixture over a mixing bowl.
  7. Transfer milk from bowl in to large mason jar.
  8. Store in refrigerator for 3 days.
Almond meal (Optional)
  1. - Turn oven to low (200 degrees) or turn on oven lights (this will heat the oven to approx. 150 to 200 degrees)
  2. - Spread a thin layer of almond meal on to a dry cooking sheet, breaking apart all large chunks.
  3. - Dry almond meal in oven for 2 – 4 hours.
  4. - Once dry, place in a blender to separate pieces.
  5. - Store in sealed glass container in refrigerator for future use (baking, adding to smoothies, sprinkle over cereal, etc).
www.nutritionbliss.com https://www.nutritionbliss.com/

 

 

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Jen
jen@nutritionbliss.com