Basic Nut or Seed Milk
Ingredients:
- 1 cup / 140g nuts or 1 3/4 cups/ 250g seeds [your nuts/seeds must be raw, organic, and never heat treated]
- 1 quart / 1 liter distilled water
- Fine Himalayan salt
- Sweetener of choice and to your taste, such as 2 organic dates, 1 to 3 teaspoons raw honey or maple syrup, or a couple of drops of stevia extract.
Salt to 1 cup Nuts/Seeds ratio:
- Soft Nuts [pecans, walnuts, cashews]: 1 tsp salt
- Hard Nuts [almonds, hazelnuts]: 1 1/2 tsp salt
- Seeds [pumpkin, sunflower seeds]: 1 tbsp salt
Instructions:
- Put the nuts or seeds in a glass or ceramic container (or your blender). Cover with the water and add salt. Soak overnight.
- Set a nut milk bag over a large bowl or container.
- Drain the nuts or seeds and rinse well. [If using almonds, peel them.] Combine the nuts/seeds and sweetener in a blender. Blend on high speed for at least 30 seconds. Strain the mixture through the nut milk bag into the container. Glass preferable.
- Keep in mason jars with lids or funnel into a sealable bottle ad store in the refrigerator for 3-4 days.
*NOTE* If using almonds, it is best to peel them after soaking, as the skin contains some enzyme inhibitors. Simply squeeze the nut and the skin should slide off. If this does not happen easily, your almonds have likely been pasteurized.