Basic Nut Milk

For a sweet milk, simply add a date or two and perhaps some vanilla extract.

• 1 cup nuts, soaked overnight*
• 3 to 5 cups water (depending on how creamy and thick you like your milk)

Note: brazil nuts, hazelnuts and macadamia nuts don’t contain enzyme inhibitors, therefore there is no need to soak them.

Stain and rinse.

Process in a high-speed blender until nuts are completely broken down – smooth and silky.

Strain the mixture through a nut milk bag or cheesecloth.

Store the milk in an airtight container in the refrigerator where it will keep for 3 to 5 days.  Always shake before use.

Quick Nut Milk

• 2 tablespoons almond butter
• 2 – 4 pitted dates
• 1 tsp. vanilla extract
• 3 to 5 cups water (depending on how creamy and thick you like your milk)

Blend all ingredients in a blender.

Note that nut soaked, strained milk is smoother and a little creamier.