Almond/Nut Milk - ZERO-WASTE

Make your own raw ** nut "milk" using just a high-speed blender (VitaMix recommended) & a white flour-sac towel! Avoid the additives found in store-bought nut "milks" and enjoy the sensory and nutritional benefits of raw nut "milk made at home!

Since this nut "milk" is not heat-treated for shelf-stability, all of the raw nut nutrients (enzymes, phyto-nutrients, heat-sensitive vitamins etc.) are available for absorption and utilization in the body. You can make it as creamy/fatty or as diluted as you'd like, and add sweetener(s) and/or vanilla if desired.

Make this a ZERO-WASTE formula/recipe by saving the leftover nut "pulp" and making muffins! Visit my blog for a delicious and nutritious vegan muffin recipe that utilizes the leftover nut pulp.

** Note: Raw foods such as nut milk not recommended for pregnant women or children.

Ingredients:

9 cups water, purified***

1 cup almonds, raw, soaked, drained* (may use other nuts instead like macadamia etc.)

Optional Ingredients:

1/2 tsp salt, pink Himalayan, ground

1/4 tsp. vanilla extract*

1/4 tsp. Wholesome brand erythritol/stevia sweetener blend*

* Organic

Instructions:

1) Soak almonds/nuts in purified, hot water for at least 12 hours. If soaking more than 12 hours, refrigerate until ready to make "milk".

2) Drain soaked almonds/nuts, rinse and add to high-speed blender such as a VitaMix.

3) Add optional ingredients if desired + 6 cups purified water to VitaMix blender and blend on highest speed for at least 1 minute to maximize extraction.

4) Have 2 bowls/vessels ready - 1 medium-size and 1 large

5) Lay white flour-sac towel** (or use a nut milk straining bag) in the medium-size collection bowl/vessel

6) Pour about 1/2 of the blended nut "milk" mixture into the bowl lined with the flour-sac towel & strain the "milk" into the large collection bowl/vessel. Squeeze and twist the towel/bag to release as much "milk" as possible.

7) Put nut pulp from the towel/bag back in blender and add 3 more cups of water. Blend on high for at least 1 min to extract as much as possible from the almonds.

8) Repeat this straining/"milking" process using the rest of the nut mixture in the blender.

9) Transfer "milk" to sterile, glass container(s), seal tightly, refrigerate and enjoy for up to 2 weeks.

Shelf-life will vary depending on the cleanliness of your blender, ingredients, storage vessels, bowls, utensils etc. and the temperature of your refrigerator. My raw almond milk usually lasts 10-14 days and my refrigerator temp is 35F.

10) Save your almond pulp (refrigerate for ~ 1 week or freeze for up to a few months) & make my whole-food, plant-based, no-sugar-added muffins! Waste not, want not!

**Note: Be sure flour-sac towel was washed in an unscented, eco-safe detergent so that chemicals and/or odors are not transferred to the "milk". Do not use fabric softener or dryer sheets for food-contact flour-sac towels.

***Note: 9 cups of water or less should result in a creamy, emulsified "milk" that shouldn't separate much during refrigerated storage. If you want a lower-fat "milk" and don't mind having to stir the milk before consuming, use 10-11 cups water. When using 10-11 cups water, the fat layer will rise to the top within a few hours. This is not a defect - it is completely natural for fat & water phases to separate without the addition of an emulsifier/stabilizer additive. This is homemade, additive-free nut milk, so separation is expected & completely natural. If you don't have a high-power extractor blender like a VitaMix, you may also get some phase separation of fat, water and/or almond solids. Again, these are not defects, just natural occurrences when not using stabilizing additives & industrial-grade high-shear mixers.