Hello my fellow healthnerds, I hope everyone is getting their spring fever on and manifesting some warmer days (to overcome this snowy tundra that’s about to hit us hard). I thought it would be a good idea to talk about everything nut milks because I incorporate them into a lot of my recipes, but also because it’s just a very basic thing that I always have in my fridge. They are honestly just SO easy to make, and it’s much cheaper to make your own, plus if you make your own you can use cool nuts (what’s a cool nut..?) to make milks that you don’t normally find at the stores…like, cashew milk, hazelnut milk, pumpkin seed milk, walnut milk (which I have a recipe for down below). If you are making your own milk at home you can use whatever nut or seed you want, and just follow a basic formula; so you can really get experimental in the kitchen. I mainly like having nut milks in stock for obvious things like smoothies, but I also use them to make my matcha tea latte, or just to drink straight. I absolutely DO NOT like cow’s milk and won’t drink it (for ethical and taste reasons) so it’s nice to have a creamy beverage on hand to drink instead. I am a very active, busy person, so sometimes I’ll carry a jar of whatever nut milk I have and sip on it because it’s full of good fats and proteins that keep me goin’ on a busy day. I drank a TON of walnut milk during my last trimester because walnuts are good for the brain (did you ever realize a walnut literally looks exactly like a human brain) and that is when my baby’s brain was developing the most. I still drink it now because, again, her little brain is developing and growing everyday and children need a good supply of healthy fats for this task. I’m breastfeeding her solely now so I take in nutrients that I know she needs so she will get them through my milk. (Babies and boobs and nature are amazing! Am I right?!)
OK enough rambling, so these are the ratios in general that I follow when making nut milks and can be applied to any nut, any seed.
1 cup of nuts/seeds soaked overnight, to 4 cups of water*
If you want it thicker and creamier, use less water, or add more nuts. If you want it very thin, add more water, etc. You can get a feel for the consistency when you have blended them together, then you can adjust to your liking.
Just making a nut milk plain with just the nuts and the water is totally great, and delicious, but I LOVE adding things to nut milks to enhance the flavors and I just have a lot of fun ingredients in my cupboards that I like to throw in there for better taste, but also an extra dose of nutrients.
- coconut sugar
- maple syrup
- raw honey
- agave syrup
- vanilla powder
- cacao powder (think chocolate milk)
- sea salt
I’m going to share my current favorite nut milk recipe with you. I love it because it has such a creamy consistency, and a very full flavor. I drink it on it’s own, use it in smoothies, chia pudding, (walnut milk makes a BOMB chia pudding), and for my matcha tea lattes.
You will need:
- 1 cup walnuts, soaked overnight
- 4 cups water
- raw honey
- pinch of pink Himalayan sea salt
- nut milk bag
Take your cup of walnuts, and place them in a bowl, pour filtered water over them until they are completely under water. Let them soak overnight. In the morning, drain and rinse the walnuts, throw them in your blender, add 4 cups of filtered water. Add the raw honey, and cinnamon (however much you’d like, depends on how sweet and spicy you want it) and a small pinch of the sea salt to bring out the flavors. Then, blend away! For about 3o seconds. Pour the contents through a nut milk bag (or a fine mesh strainer) and into a bowl. Really squeeze all of the milk out of the pulp to get as much out of it as you can. Pour into a glass container that can seal airtight, pop it in the fridge, and it will last you a week! Easy, pure, goodness in a bottle. Enjoy!