Raw Almond Milk

First Attempt at Nut Milk - Cacao Almond Milk - YUMMY

After making my decision to go 'high raw', I kept coming across nut milks - making nut milk, the many minerals and nutrients provided by drinking nut milk, nut milk as a replacement for dairy, using nut pulp in raw recipes, the elusive nut milk bag...

The information was endless, but it all came down to one thing: Raw, fresh nut milk is good for you and you can make it yourself!

This recipe is for raw almond milk, but it is the same for any type of nut or seed out of which you wish to make a delicious milk.  Just keep in mind that each type of nut or seed will offer a distinct flavor to your milk, so experiment and have fun!  Note that dark-skinned nuts such as almonds, brazil nuts, walnuts, hazelnuts must be soaked overnight or at least eight hours.  Cashews and most seeds only need to soak for 2-4 hours.

Raw nut milk is high in fat, so a little goes a long way.  We like to add to tea and coffee, so the creamy consistency of this recipe is perfect.  You may want to add more water to this recipe if you like a thinner milk.

So get yourself a nut-milk bag and start making your very own!

Tools needed: 
blender, nut milk bag
20 minutes
1 cup soaked rinsed, soaked raw almonds (soaking water has been poured off)
2 cups filtered water
1 tsp raw agave or honey (or more, to taste)
1/2 tsp salt
1 tsp vanilla extract (optional)
Variation: Chocolate almond milk!
1 tablespoon raw cacao powder or soaked raw cacao nibs (unsweetened)
1 more tsp agave or honey (or more, to taste)
  1. Put all ingredients in a blender or food processor.  Blend until rattling stops.  You don't want to grind nut until finely non-existent, but until chunky and pulpy.
  2. Place nut milk bag in a wide mouthed measuring cup large enough to hold all the contents of the blender plus the bag.  Pull the top of the bag up around the mouth of the measuring cup.
  3. Pour the contents of the blender or food processor into the bag in the measuring cup.  Gently pick up the bag over the measuring cup, pull drawstring tight, and squeeze the bag over the measuring cup until all the liquid is strained out.  
  4. Save the nut pulp in a glass storage container in the refrigerator for up to a week for use in other recipes.

Keep in the refrigerator in a tightly lidded, glass jar for up to five days.  Shake before pouring.To soak raw nuts: Place nuts in a glass container and cover with filtered water.  Cover and refrigerate.  Dark skinned nuts (almonds, brazil nuts, hazelnuts, walnuts) must be soaked at least 8 hours, or overnight.  Other nuts and seeds (cashews, sunflower seeds) can be soaked 2-4 hours.  Drain soaking water off to measure, soaking nuts nearly doubles them in size.Watch this great video to get you familiar with the process.

2 (makes approximately 2 cups)


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