How to make nut milks

How to make Blended Nut Milks and Creams

Soy milk is the go-to alternative to dairy but sadly almost all commercially farmed soybeans come from genetically modified crops making it far from being a healthy alternative. Unfermented soy also disrupts our hormone levels. Another popular alternative, rice milk, offers few nutritional benefits and typically contains many additives to improve its texture. So I stay clear of the stuff.

Then there’s almond milk in all its creamy deliciousness. It’s sweet and subtle tasting and is gentle on the stomach making it a great substitute for cow’s milk for those people who are sensitive to dairy (that’s me). Its mild taste allows for it to be used in sweet and savory dishes alike.

cashew nut cream

Cashew and Almond Nut milk

Even almond milks that can be easily found at most grocery stores are often loaded with sugar, preservatives and other questionable additives. One of them being Carrageenan which is a thickener and emulsifier that is best avoided. So in an attempt to cut back on the additives found in store-bought almond milk, I made my own. I was surprised by how easy and affordable it is to make. It’s now a staple in my household. I enjoy it in my chai tea, coffee, smoothies, and granola and I use it in every recipe that calls for milk. My family and I can’t get enough of the stuff.

I am delighted to share my go-to recipes with you.

Nutribullet

Try my Healthy Breakfast Granola

Yours in wellnessKelly Thomas - Nutritionist

Almond Milk
 
Author:
Recipe type: Healthy dairy free
Prep time:
Total time:
 
*Cashew milk is another great option. Well-blended milk needs no straining. It has a rich, creamy taste, and is great in smoothies, baked goods and over oatmeal or cereal.*
Ingredients
  • I cup raw almonds
  • 4 cups of filtered water
  • 1 pitted date or stevia to sweeten (optional)
  • pinch of sea salt (optional)
  • 1 tsp vanilla extract or vanilla seeds scraped from bean or a pinch of vanilla powder.
Instructions
  1. Soak the nuts in water overnight with ½ tsp of pink salt or sea salt. This helps to reduce the level of phytates and breaks down enzyme inhibitors.
  2. Rinse almonds then place in a high-speed blender with water. Blend for several minutes until all the nuts have been broken down and it is smooth and creamy.
  3. Strain mixture through a nut bag or cheese cloth to remove almond skins and pulp. I personally prefer using a (clean) stocking as it catches all the little bits and makes the milk creamier.
  4. Put the mixture back into the blender and add sweetener (date, stevia or honey) as well as vanilla.
  5. Store milk in a glass jar and place in the fridge. Drink within 3-5 days.

Cashew Nut Milk
 
Author:
Recipe type: Healthy dairy free
Prep time:
Total time:
 
*If you are not using a high-powered blender like a Vitamix, Blendtec, or Nutribullet, strain the cashew nut milk through a sieve or nut bag.*
Ingredients
  • 1 cup Cashews, soaked in water overnight and rinsed.
  • 4 cups Water
  • 1 pitted Date, honey or stevia to sweeten
Instructions
  1. Blend in a high-speed blender for several minutes until smooth and creamy.
  2. This recipe will produce milk that is similar to whole milk.
  3. For lighter milk, add an extra cup of water

 

Cashew Nut Cream
 
Author:
Recipe type: Healthy dairy free
Prep time:
Total time:
 
*If you are not using a high-powered blender like a Nutribullet, strain the cashew nut milk through a sieve , stocking, or nut bag.*
Ingredients
  • 1 cup of cashews soaked in cold water overnight
  • pinch of salt or squeew of lemon for savory cream
  • drop of natural sweetener if using for dessert
Instructions
  1. Drain cashews and rinse.
  2. Place in a blender with filtered water that covers the nuts by 1 inch.
  3. Blend on high for several minutes until very smooth.
  4. If you are looking for a thicker cream, just reduce the amount of water in the blender so that it only just slightly covers the cashews.
  5. Add a pinch of salt and a squeeze of lemon for a savory cream or a drop of a natural sweetener if you plan on using it in a dessert.
  6. I use cashew nut cream in place of regular cream in soups, casseroles, pasta sauces and desserts.
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2 Comments

  • Reply Heather Smoke (Curly Girl Kitchen) August 8, 2014 at 6:29 PM

    These all look wonderful! I started making my own almond milk a few months ago after reading about the additives in store-bought almond milk, and it’s so delicious. I will have to try your recipe for cashew cream.

    • Reply Ev August 9, 2014 at 5:10 AM

      Its also great using Almonds. xxx

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