Mixed Nuts & Seeds Milk

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) :
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
  1. add them to your blender, with the water
  2. blend for 30 seconds, that should do the trick
  3. place a nut bag in a jug and pour the milk in it
  4. then squeeze as much water out as you can (aaaarggghhh!!!!!)
  5. 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.


Raw Onion, Cashew & Sunflower Seed Crackers

Raw Onion, Cashew & Sunflower Seed Crackers
These are great for snacking and to be served with cheeze or dips. Easy to make too. I made them in the dehydrator 🙂
Prepared by:
Cuisine: vegan
Recipe type: crackers
You need
  • 1 cup of soaked sunflower seeds
  • 1 cup of soaked cashews
  • ¼ cup of tamari
  • ½ cup of coconut water (or plain water)
  • 1 large spring onion
  • 1 large garlic clove
To do
  1. blend everything in a power blender
  2. spread out on your dehydrator sheet, quite thin and dehydrate for about 8 hours. The nut layer should be dry to the touch at least, then break off a corner to see if it's dry enough, and if not, let dehydrate longer. It's up to you if you want them dry as crackers, or keep them a little pliable.
You can score the layer half way, to make tidy breaking easier.