Homemade Nut Milk
Nut: Milk ratios:
1:3 ratio for creamy milk
1:4 ratio for thick milk
1:5 ratio for regular milk
1/4 cup raw nuts (cashews, almonds, walnuts, Brazil nuts, etc)
3/4 – 1 1/4 cup of water
1 tablespoon maple syrup or honey
Or 2-3 pitted dates
Dash of salt
1/2 teaspoon vanilla extract
Soak the nuts overnight in an airtight container.
The next morning discard the water.
Add the soaked nuts, the amount of water you desire, and flavoring to a high powered blender. Blend for about 1 minute on high or until well incorporated.
Strain the milk with a nut milk bag or cheese cloth.
Keep refrigerated in an airtight container for up to 3 days.
Cashews only need about 6 hours to soak
Almonds need about 10 hours of soaking
Heavier nuts like walnuts and Brazil nuts need about 14-16 hours of soaking for optimum use.
If you forget to soak the nuts overnight, you can add boiling water to the nuts for about an hour and that will help soften them, but you will lose some nutrients.