How to Make Nutrient-Rich, Additive-Free Nut Milks In Under 5 Minutes

The Food Matters Team THE FOOD MATTERS TEAM

Almond Milk

Nut milk made with almonds is a great non-dairy, non-soy alternative and it's super healthy! Almonds are a good source of vitamin E and are about 20 percent protein, so they are also very filling.

Ingredients

  • 1/2 cup almonds, soaked for 8 hours or over night
  • 4 cups purified water
  • 3 medjool dates or 2-3 tbsp raw honey
  • Pinch sea salt
  • 1 tsp natural vanilla extract (optional)

"Edgar Cayce stated that eating 4 to 5 almonds a day can prevent cancer!"

Method

  1. Place almonds, dates, vanilla, salt and water in a blender and blend on high speed
  2. Strain mixture through a nut milk bag, cheese cloth or fine sieve into a bowl.

Preparing the seeds or nuts for best nutritional value before blending:

Soaking nuts makes them easier to blend and also releases enzyme inhibitors and will make it more digestible. Most other nuts generally require 8 to 12 hours of soaking for optimal digestion. Almond is commonly used for making nut milk as it tastes great and is alkalizing.

Nut milks usually keep in the refrigerator for 2 to 4 days. If you freeze them they can keep longer. Yummy additions include raw cacao, cinnamon or brown rice protein powder.

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Brazil Nut Milk

Brazil nuts are a great source of selenium. They have about 2500 times the amount of selenium than any other nut. Brazil Nut Milk Selenium is a powerful antioxidant that helps protect against disease. Selenium also slows down the aging process and boosts the immune system!

Ingredients

  • 1 cup raw Brazil nuts, soaked for 4 hours or more, ideally overnight
  • 4 cups purified water
  • 1/4 cup raw honey
  • 2 tbsp coconut butter
  • 1 tbsp vanilla extract OR 2 vanilla pods
  • 2 packets of stevia (optional)
  • 1/8 tsp sea salt

Method

  1. Place nuts and water in a blender and blend on high speed
  2. Strain mixture into a bowl
  3. Rinse blender and add back in the strained liquid
  4. Add remaining ingredients. Blend.

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Pecan Milk

Pecans are a good source of fiber and contain iron, calcium, vitamins A, B, and C, potassium, and phosphorous.

Ingredients

  • 1 cup raw pecans, soaked for 4 hours or more, ideally overnight
  • 4 cups purified water
  • 1/2 cup raw honey or to taste
  • 2 tbsp coconut butter (optional)
  • 2 tsp vanilla extract OR 1 vanilla pod
  • 1/8 tsp sea salt
  • 1 tsp cinnamon (optional)

Method

  1. Place pecans and water in a blender and blend on high speed.
  2. Add remaining ingredients and blend.

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Macadamia Milk

Macadamia nuts are high in fiber, taste great, and have no cholesteral. They also have a very high proportion of monounsaturated fats (which are the good fats!).

Ingredients

  • 1 cup raw macadamia nuts, soaked for 1 hour or more, ideally overnight
  • 3 cups purified water
  • 1/8 cup raw honey
  • 2 tbsp coconut butter
  • 2 tsp vanilla extract OR 1 vanilla pod
  • 1/8 tsp sea salt

Method

  1. Place nuts and water in a blender and blend on high speed.
  2. Add remaining ingredients and blend.



The Food Matters Team

BY THE FOOD MATTERS TEAM

The Food Matters Team is made up of foodies that love getting in the kitchen and experimenting! When we aren't spreading our message with the world, that's where you will find us and just like you, we don't always succeed with our recipes, but that's part of the fun, right?