Mixed Nuts & Seeds Milk
Home made nut milks are so easy to make, it is silly to buy them, especially as you wouldn't add any ingredients that make you wonder why the heck they're in there 😉 Nor would you ever be able to find a nut milk that is made from soaked nuts and seeds - or at least, I haven't found those 😉 (A short explanation about soaking you can find here). Plus you can tweak the flavour to your liking!
No nut milk I make is ever exactly the same, but this recipe just about covers it. (If you wonder what to do with the pulp; I use it in raw cracker recipes, bread recipes, a little bit in dog food (no macadamias though!), (raw) cookies, and more).
For 3 to 4 cups of nut milk (depending on how thick you want it, you can start with less) these are the amounts you'd need: (activated and dehydrated or activated and still wet) :
No nut milk I make is ever exactly the same, but this recipe just about covers it. (If you wonder what to do with the pulp; I use it in raw cracker recipes, bread recipes, a little bit in dog food (no macadamias though!), (raw) cookies, and more).
For 3 to 4 cups of nut milk (depending on how thick you want it, you can start with less) these are the amounts you'd need: (activated and dehydrated or activated and still wet) :
Cuisine: vegan, blender
Recipe type: Nut milk
Prep time:
Total time:
You need
- ¼ cup almonds
- ¼ cup walnuts
- ¼ cup hazelnuts
- ¼ cup pecan nuts
- ⅛ cup pumpkin seeds
- ⅛ cup sunflower seeds
- 4 cups of water
To do
- add them to your blender, with the water
- blend for 30 seconds, that should do the trick
- place a nut bag in a jug and pour the milk in it
- then squeeze as much water out as you can (aaaarggghhh!!!!!)
- you can flavour the milk with a tiny pinch of himalayan rock salt and a tiny bit of sweetener, or just leave as is till you need it. I use it as is mostly, even for my cappucino, which I give a sprinkle of cinnamon and cacao anyway.
