With many people choosing to follow a dairy-free diet, nut milk has become popular dairy alternative when it comes to mixing hot and cold beverages.
Nut milk has many varieties including almond, coconut, macadamia, hazelnut, and pumpkin seed nut just to name a few. Nut milk can be made from just about any type of nut you can get your hands on.
However, most brands you can purchase at stores are full of sweeteners, thickeners, and emulsifiers that aren’t necessarily healthy. Neither are they activated or soaked. If you choose to consume nut milk for health reasons, buying highly processed unactivated products defeats the purpose.
Pre-soaking the nuts is an important step in making a nut milk because nuts contain phytic acid and enzyme inhibitors, which can block the absorption of important minerals such as zinc, iron and calcium.
Making your own is easier than you think! The secret is adding some macadamia nuts, which provide a sweeter taste.
Here is how you make the creamiest and best-tasting nut milk at home in just minutes.
(Makes 1 Litre)
- 100g raw almonds
- 50g macadamia nuts
- 1 Litre of filtered water, divided
- Pinch of vanilla powder/essence or 1 fresh vanilla bean scraped
- 15ml of maple syrup or for sugarfree version 10-12 drops of stevia
- 1 Litre glass bottle
- Soak nuts in 500ml filtered water for 24 hours or at least overnight with a pinch of sea salt.
- Strain and rinse the nuts well.
- Place them in a blender (a high power blender, like a Vitamix is best). Add 1 Litre of filtered water and all remaining ingredients and blend on high for a few minutes until smooth. Strain with a nut milk bag and store in a glass bottle for up to 4 days. (If you don’t have a nut milk bag, use a fine-mesh sieve or a clean thin dishtowel to strain). Instead of discarding the pulp, you can use it to make another dish, such as cookies, bircher muesli, or heavenly bliss balls like this.