What ever your reason for looking into nut milks, they are SUPER easy to make and taste so much better than the store bought tetra paks..
This is one of my favourite recipes to demonstrate in any workshop that I do. Why? It is life changing.
Ok that may sound rather over the top however each and every time I demonstrate this recipe using Almonds to make almond milk, everyone in the workshop is blown away by how easy it is to to make and how incredible creamy and tasty the almond milk is. Everyone is converted. 🙂
Below is the soaking times for the different nuts.
For ease I soak which ever nut I desire to make the milk with over night in the fridge with a pinch of fine celtic sea salt. Any good quality salt will work for the soaking. See my post about Why Soak Nuts and Seeds.
- Almonds 10 – 12 hours
- Cashews 4 – 6 hours
- Macadamia 7 hours
- Walnuts 7 hours
- Pecans 7 hours
- Brazil Nuts 7 hours
- Hazel Nuts 7 hours
- Pumpkin Seeds 6 – 8 hours
- Sunflower Seeds 4 hours
If you would like to ensure you always have a supply of nuts for milks, dressings or desserts, then soak a number of quantities of nuts over night, rinse well and then store in separate airtight containers in the freezer. This way you will never run out of nuts. They can be used straight from the freezer to make the nut milk.
I mainly have cashews and almonds in 1/2 cup lots stored int he freezer after soaking as there are times when I only want a small serving of the dish I am making.
Making all this wonderful Almond Milk means you will have a supply of almond pulp. What do you do with it? I place it in a container in the freezer to use later. This can either be to make crackers, dips, almond flour or my incredible Red Velvet Cake which is in my book Bliss – Raw Desserts and Seasonal Nourishment.
There are an unlimited number of ways that you can use the almond pulp or any of the nut pulps if you use other nuts to make milk. Enjoy this time of creativity in the kitchen.