Melissa makes a nut milk. Melissa feels shame and guilt.
Nut Milk Recipe (by Forks Over Knives)
- 1 Cup Raw Nuts or Seeds*
- 3 Cups Filtered Water
- 2 Dates (Optional)
- 1 Tsp Vanilla Powder or 1/2 Vanilla Pod (Optional)
*Note: Nuts make for great milk; however, many seeds are also delicious. Feel free to experiment to see what your favorite is.
Place nuts in the filtered water, and set aside to soak overnight.
If using dates, soak them for a few hours to soften. If using a vanilla pod, finely chop and add to the dates as they soak.
To prepare the nut milk, place the nuts, along with fresh water in a high speed blender. Add the dates and vanilla, if using. Process on high until very smooth.
Pour the mixture in to a nut bag, and let drain over a bowl, or jug, until the pulp is almost dry. The liquid that drains is the nut milk.
Alternatively, you can just use the whole mixture, pulp and all.
Note: Cheesecloth, or mesh produce bags also work for straining.
Note: Cashew milk (and some seed milk) doesn’t really need to be strained, but something like almond milk might.
Note: Seed milks can be a bit more bitter, so they may need more sweetener.
Note: There are lots of videos and options on what you can do with the leftover pulp, including dehydrating it, and turning it in to a fine powder for cooking and baking.
((Note: We’re just going to use the phrase nut bag, and not mention it?))
Pour into a container, cover tightly, and refrigerate until ready to use.
((NOTE: I used cashews and no sweetener; I have a food processor, and not a blender; I did not strain my nut milk. It was a little pulpy; I maybe should have blended it harder, higher, faster, longer, or strained it, but the flavor was good, and I used it on cereal and in nice cream, which worked just fine. I would recommend it, even if it wasn’t perfect.))
((No more notes.))
((Nuts. Water. Blend.))