Milks can be made made from almost any seed or nut, so use your favorite or any that you have on hand. Some options are almonds, Brazil nuts, pumpkin seeds, sesame seeds, and sunflower seeds. You’ll need cheesecloth or a nut-milk bag, which is a cloth bag made specifically to strain homemade nut milks. This recipe will yield 2 quarts of milk.
- Cheesecloth or a nut-milk bag
- 5 cups nuts, seeds, or a combination
- 2.5 quarts water
- 1 cup honey or agave nectar (optional)
- 1 tablespoon vanilla extract
- Soak the nuts or seeds in enough water to cover. Drain and rinse. Please note soaking time varies by choice of nut or see. See here for information on soaking times.
- Put about 1.5 cups of the nuts or seeds and about 3 cups of fresh water in a blender. Process until it becomes a smooth liquid, stopping occasionally to scrape down the blender jar. Strain the nut mixture through a nut milk bag or several layers of cheesecloth stretched over a large bowl. Repeat until all of the nuts or seeds are blended. Save the pulp from the nut milk bag to make my delicious raw muffins.
- Fill half of the blender jar with nut milk. Add the optional honey and the vanilla extract. Process until well blended. Pour the sweetened nut milk into the bowl with the remaining nut milk and mix well.
Stored in a covered container in the refrigerator, Nut Milk will keep for 1 week.