Whether you’re dairy intolerant, vegan, or just fancy a change, nut milks make a great alternative to cow’s milk.
Making homemade nut milk from scratch is actually an incredibly easy process. With just two ingredients and a nut milk bag, you can create a naturally sweet and creamy milk that’s perfect for smoothies, granola, and more!
Follow our recipe below to make your own nut milk:
HOW TO MAKE HOMEMADE NUT MILK
1. Soak 1 cup of your desired nuts (raw almonds, cashews or hazelnuts are popular choices) overnight.
2. In the morning rinse and drain your soaked nuts and blend on high speed with ¾ cup of filtered water. At this stage feel free to add any flavor additions to customise your nut milk.
3. Finally, strain the liquid through your nut milk bag for a silky, smooth plant-based milk. No pasteurising, additivities, preservatives, or nasties necessary!
HOW TO USE THE LEFTOVER NUT MILK PULP
Do you enjoy making nut milk but aren't sure what do with the leftover pulp? It’s such a shame to toss out all that goodness, so to help you make the most of your nut milk pulp, we have created a list of our favourite ways to use it all up. From wheat-free flour, to crackers and bliss balls... the possibilities are endless! Find our list here.
Want something different? Try these other plantbased alternatives in place of nuts:
Oat Milk: use 1 cup of organic steel-cut oats (soaked).
Soy Milk: use 1 cup of organic soya beans (soaked)- remove outer skins before blending with water
Pumpkin Seed Milk: use 1 cup of organic pepitas (soaked).
Hemp Milk: use 1/2 cup of Australian hemp seeds.
Coconut Milk: use 2 cups of organic shredded coconut. Rice Milk: use 1 cup cooked organic brown rice.
Quinoa Milk: use 1 cup cooked organic quinoa.