Nut Milk

Serves 6-8

Ingredients:

            2 cups soaked almonds, cashews, or brazil nuts

            5 cups water

            4-5 pitted medjool dates

            ½ tsp. Himalayan pink salt (optional)

            ½ tsp. cinnamon (optional)

            ½ tsp. vanilla extract (optional)

            seeds from 1 vanilla pod (optional)

            Preparation:

Place all ingredients in a Vitamix, Blendtec, or other powerful blender (I do not recommend the Ninja!).  Scrape the seeds from the vanilla pod into blender using a pairing knife then discard pod.  Turn the blender on low then gradually increase speed to high.  Allow contents to blend thoroughly, about one minute. 

If you do not strain the milk it will be thick and grainy and won’t keep as long but it is still delicious!  To strain the milk I recommend using a nut bag.  This is a fine cloth designed specifically for straining nut milks.  Pour the mixture into the bag over a large bowl and gently squeeze the liquid from the bag into the bowl.  You can also use cheesecloth but it’s a bit messy.  The other option is a fine sieve but the nut bag will result in the thinnest, most milk-like liquid.  

            Note:

* The remaining nut meal can be dehydrated and used as nut meal for breading fish or chicken and can also be used in gluten-free, paleo, and raw baking recipes.

The nut milk, if strained will keep in the refrigerator for 5-7 days.  Unstrained it goes sour quickly.

If using almonds, you can “blanche” them, this is just removing the skin.  When they are soaked and sprouted the skin is very easy to remove.  This is optional.  If you choose to remove the skin before blending, the milk will be a bit easier to strain.  I usually do not remove the skin, as it is a great source of fiber.

If you do not have dates you can substitute 4-5 Tbsp. of maple syrup, depending on how sweet you like the milk to taste.

*Nuts, grains, and legumes have a natural pesticide called phytic acid that the plant produces to protect against hungry pests and as a store of phosphorous and energy for growth after germination.  This compound is very hard for us to digest and also binds to nutrients, making them unavailable to us.  Soaking and rinsing seeds, nuts, and grains removes the phytic acid from the food, making it a more nutrient dense and nourishing resource for our bodies. 

Place the nuts in a glass jar and cover with water (they will grow when soaked so make sure there is extra room).  Leave the jar loosely covered and unrefrigerated for 24 hours.  Empty the water and rinse the nuts.  Cover with fresh water and place in the refrigerator. 

The nuts, if not pasteurized, will sprout after soaking for 24-48 hours.  A sprouted nut/seed/grain is alive; a super food with active enzymes that aid in digestion.  You can keep the nuts in the refrigerator and use them through the week to snack on, add to salads or cereals, or use them for pestos, tapenades, sauces, and dairy free creams.  Continue to rinse and replace fresh water and they will keep for at least 2 weeks.