MENU
 
 
  • Raw Nut Milk (Gluten & Dairy Free)

    1 vote

    Ingredients

    • 1 cup of grains, nuts or seeds
    • 3 cups of pur­fied water
    • 3 tbps of nat­ural sweet­en­ers (raw honey, maple syrup, raw agave), 3 or 4 pit­ted dates can also be used as sweetener
    • 1⁄4 tsp Celtic Sea Salt (Optional)
    • 1 tb coconut but­ter (Optional)
    • 1 tb Non-​Gm sun­flower or soy lecithin (optional, will add creaminess)

    Directions

    1. Soak the nuts, seeds, or grains.
    2. Hard shelled nuts such as almonds and pis­ta­chios should be soaked for about 12 hours.
    3. Medium shell nuts such as wal­nuts and pecans should be soaked about 6 hours.
    4. To soak place them in large bowl; for 1 cup of nuts use 2 cups of puri­fied (fil­tered water). Cover the bowl with a cloth.
    5. Drain and thor­oughly rinse the nuts, seeds or grains with fil­tered water.
    6. Put the nuts and other ingre­di­ents in a blender with 3 cups puri­fied water.
    7. Blend for about 1 minute or until thor­oughly liq­ue­fied. Strain if desired. Enjoy.
    8. Place left over milk in a tightly sealed glass jar and store in the refrig­er­a­tor. It will keep 2 to 3 days.
    9. *Note: Oat milk can be made using the same pro­ce­dure as above, but do not soak the oats. Blend whole uncooked oats and then strain. Alter­na­tively you can cook the oats in boil­ing water and then blend them.

    Similar Recipes

    Leave a review or comment