NUT MILK

Ingredients

• 1 cup almonds soaked 8 hours and drained
• 3 cups Water (not the soaking water)
• 1 tablespoon Honey or sweetener of choice (optional)
• 1/4 teaspoon pink salt

Almost any kind of nut or seed (such as cashews, almonds, macadamias, hazelnuts, brazil nuts, hemp seeds, sunflower seeds, sesame or pumpkin seeds) can be blended to makecreamy, delicious, dairy free milk. For maximum health benefits they should be ‘activated’ first, meaning soaked in pure water to get rid of enzyme inhibitors, thus increasing their nutritional value. Soaking the nuts and seeds also makes them easier to blend and results in a creamier m!lk. You can store nut m!lk in the refrigerator up to 3 days, but be sure to shake before using.

makes: 3 1/2 cups

 

Blend the soaked nuts and fresh water until smooth. Strain through a fine mesh sieve or a nut milk bag (save the pulp for future use).
Pour the m!lk back into the blender and add the sweetener, vanilla seeds and salt, then blend briefly. Chill and serve.

A LITTLE TIP
At Alchemy we save our leftover nut pulp for cakes, cookies, brownies and breads. You can keep it in the freezer until it ́s time to bake, or dehydrate the pulp until dry, then grind into fine almond flour and store in a sealed container in a cold and dark place for up to 2 months.