Homemade nut milk

Non-dairy milk

Nut milks in supermarket or even in health stores contain more amounts of sweeteners, flavors and thickeners, which can be irritable to bowels, rather than nuts. Homemade nut milk (almond milk, cashew milk, hazelnut milk, etc.) is more nutritious.

It may sound demanding and time consuming but after buying the nuts, just soak them in water before going to bed and next morning go throw the short process. You can do it at weekends.

Ingredients

• 1 cup raw almonds/ cashews, hazelnuts/ Brazilian nuts
• 4 cups filtered water*
• Cheese cloth

* If you like a creamier thicker consistency, add less water.

Directions

Soak 1 cup of nut in water for 8 hours or over night.

Soaking helps to reduce the phytic acid content of  nuts which inhibits the absorption of zinc, magnesium, calcium, phosphor, iron and copper which are the reason we consume nuts in the first place. Moreover phytic acid interferes with digestion of proteins and starches by inhibiting the function of digestive enzyme. So it is important not to skip the soaking part.

Drain the water and trow it away the nest day and add 4 cups of water to the nuts in the blender or food processor and blend it well.

Then pour it throw a cheese cloth over an open wide jar or bowl. Squeeze the nuts so that the milk comes out.

Store the milk in air tight jar in refrigerator for 3 days.

If you like your milk sweet you can add 3-4 fresh pitted dates and blend it with the almond milk.

For flavored milk you can also add vanilla extract or powder or cacao powder to it.

Try different nuts or seeds for making nut milks the same way.

Don`t throw the nuts away you can use them in cakes instead of flour.

In case you have nut sensitivity or intolerance use the recipe to make coconut milk.