Nut Milk

As promised here is not only a picture of my nut milk bag (I know it sounds totally weird), but instructions on how to make any kind of nut milk. My favorites are almond milk and hazelnut milk. You can also use Brazil nuts, cashews, hemp seeds, or sesame seeds (I'm sure there are others, but these are the main ones I've tried).

Okay, so this is super simple and quick. I can make a batch and clean-up in about 5 minutes. Take 1 cup of the nuts of your choice (soaked in water for about 4 hours and then drained) and put it in the blender with 4 cups of fresh drinking water. And blend very good.


Pour the contents of the blender into your nut milk bag until fully strained. If you do not have a bag, you can put cheese cloth over a bowl and use that as strainer, but it is much harder and messier.


Next, squeeze the bag to get all the liquid out. Just keep squeezing until nothing else is coming out.

You will be left with a bowl of milk. I usually pour this back into the blender and sweeten the milk with a little raw honey or raw agave nectar and a few dashes of cinnamon. You can also add a dash or two of vanilla, if you like that. Blend for a couple of seconds and chill in the fridge.


The remaining pulp in the bag can be saved in the fridge for a couple of days. You can make garden burgers out of them or dehydrate them into flour for other recipes. I usually just save the pulp and add it to one of our green smoothies as a protein boost.


There you have it. A beautiful, delicious, nutritious, dairy-free milk!!