Making your own nut milk might seem like something only wellness influencers and people with too much time on their hands do, but it’s actually quite simple and hardly time consuming. Also, very cost effective!
Deciding what kind of milk to drink these days can be overwhelming – dairy, raw dairy, almond, oat? Every kind seems to have its advocates and haters. If you find yourself in the group that doesn’t tolerate dairy (like me), you’ve narrowed it down somewhat, but not by a lot.
When it comes to non-dairy milks, one of the biggest drawbacks are the additives and emulsifiers that get added to give it a creamy, milk-like texture. These aren’t a problem for everyone, but for some, things like carrageenan and guar gum can irritate the gut and cause digestive (or other) issues.
I don’t typically worry about this when I (or my clients) are ordering the occasional latte, but it can be helpful to avoid these additives with what you’re using daily at home. Luckily, there are brands like Malk, Three Trees and Elmhurst (their cashew-coconut milk is my personal fave!) that make nut milks without any additional ingredients. However, these aren’t always easy on your budget!
With my once or twice daily matcha habit, I felt like I was spending a small fortune on my favorite cashew milk so I decided to experiment with making my own.
What you need:
- 1/2 cup cashews, Brazil nuts or a mix of both
- 3 cups filtered water
I like to use cashews or brazil nuts because they don’t require straining or squeezing like almonds do. This also means you are getting the full nutritional benefits from the nuts.
I have been using the ratio of 1/2 cups nuts to 3 cups water which I think creates a nice amount of creaminess, but you could use more or less water according to your preference.
How to make the nut milk:
Step 1: Soak your nuts. I usually do this overnight but at least 8 hours should do.
Step 2: Drain and rinse the soaked nuts.
Step 3: Add nuts to a high speed blender (such as a Vitamix) with filtered water. Blend on high for 1-2 minutes until fully smooth.
Step 4: Pour into a glass container and keep in the fridge for 5-7 days.
Try it in your coffee, matcha or in my favorite hormone supportive Berry Tahini Smoothie!
