spice up your nut milks with these 3 great combos

Gluten free, Raw, Vegan

 3 Nut Milks. Gluten free, Raw, Vegan.

photo by Morgan Ione Yeager

"Nut milks are so easy to make and are SO much better than store bought as you can control the ingredients that go into them. There is a general rule that it's 1 part nuts to 2 parts water plus an optional sweetener (i always use dates as i think they are the most natural way of eating sugar as they are a whole food and not processed) and a flavor of choice. Some nut milks, like almond, you have to strain after processing but some (if you have a super high speed blender like a Vita Mix) you don't have to, like cashew. Below are a couple of quick and easy ideas to make your nut milk more interesting. I love using these flavors in my raw muesli in place of juice too. So, so good!" 

 

S T R A W B E R R Y + C A S H E W M I L K

"This milk is a perfect treat for the kiddies. You could even add a little coconut butter to it to make it that extra bit sweeter and creamier" 

I N G R E D I E N T S:

1 cup cashews

2 cups filtered water

1 medjool date, pitted 

1 cup fresh or frozen strawberries

1 tbsp hemp seeds (optional)

  1. Soak the cashews and the date in water for about 3 hrs or overnight
  2. Strain and rinse in fresh water and then throw all of the ingredients into a high speed blender. I usually do about 2 minutes on and off to make sure it's blended properly. Use within 3-4 days.
  3. *NOTE: If you don't like the milk particularly creamy/thick then you can definitely strain it by using either a super fine sieve or a nut milk bag. 

 

P I S T A C H I O + C A R D A M O M  M I L K 

"The combination of cardamom and pistachio is a favourite of mine and always has me dreaming of traveling through india...."

 I N G R E D I E N T S:

1 cup pistachios, soaked in water for at least 3 hrs or overnight

2 cups filtered water

1 tsp ground cardomom

dash vanilla extract

1 medjool date, pitted

  1. Soak the pistachios and the date in water for about 3 hrs or overnight
  2. Strain and rinse in fresh water and then throw all of the ingredients into a high speed blender. I usually do about 2 minutes on and off to make sure it's blended properly. Use within 3-4 days.
  3. *NOTE: If you don't like the milk particularly creamy/thick then you can definitely strain it by using either a super fine sieve or a nut milk bag. 

 

H A Z E L N U T + C A C A O  M I L K

"You can try using almonds with this one too as hazelnuts aren't always the easiest to find. But if you can find them, the combo of hazelnut and cacao is one worth trying! This milk is perfect over ice on a hot summers day. I use it in my morning coffee too, iced or hot. You could also try replacing the water with coconut milk, adding spices like ground ginger and heating it up on the stove in the winter for a warming and delicious treat."

I N G R E D I E N T S:

1 cup hazelnuts

2 cups water

1 tbsp raw cacao powder

1 medjool date, pitted

1 dash vanilla extract

  1. Soak hazelnuts + dates for about 3hrs or overnight.
  2. Strain and rinse in fresh water and then throw all of the ingredients into a high speed blender. I usually do about 2 minutes on and off to make sure it's blended properly. Use within 3-4 days.
  3. *NOTE: If you don't like the milk particularly creamy/thick then you can definitely strain it by using either a super fine sieve or a nut milk bag.