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Meghan Telpner with Steven and Chris

Freshly Blended Nut or Seed Milk


  • Author: Meghan Telpner
  • Total Time: 6 hours
  • Yield: 3 1x

Description

Few people realize how easy it is to make your own nut or seed milk. This is a great alternative to dairy or soy milk, and is way cheaper and more delicious than buying it at the store. Plus, you get to use my all time fave kitchen tool: the nut sack. Freeze what you won’t use straight away in half-quart mason jars for later use or in ice-cube trays for smoothies. Get fancy-pants and add raw cocoa to the mix, starting with 1/4 cup and working your way up until desired chocolaty-ness is achieved. You’re about to have the best chocolate-milk adventure ever.


Ingredients

Scale
  • 1 cup (250 mL) of nuts and seeds of choice (almond, cashew, hemp, hazelnut, sunflower, or sesame, or a combination of a few)
  • 3 cups (750 mL) water
  • 1 tsp (5 mL) vanilla extract, or the center of one vanilla bean
  • 1 tbsp (15 mL) Irish moss (optional, to thicken)
  • raw honey, coconut nectar or maple syrup to taste

Instructions

  1. Soak nuts and seeds in cold water for 2 to 6 hours, or overnight.
  2. Drain and rinse.
  3. Place nuts and seeds in blender with water and mix until smooth.
  4. Pour mixture through strainer or nut sack and allow milk to drain into bowl. If using a strainer, use a spoon to help press milk through.
  5. Rinse blender container and return milk to it. Add vanilla, Irish moss, and raw honey, coconut nectar or maple syrup, and blend until smooth
  6. Keep refrigerated for 3–4 days and frozen for 2-3 months.
  • Prep Time: 6 hours
  • Category: Beverage