DIY nut milk
Nut milks have numerous health benefits and have become quite popular. These plant-based milks can easily be found in stores, but the shelf-stable versions have preservatives and artificial ingredients. Those you find in the refrigerated section may be sweetened with added sugars or contain additives and thickeners. The good news? You can make super healthy nut milk at home!
Not only do you control the ingredients, but this fresh milk has added benefits when made at home.
Two of my favorites (and easiest to make) are cashew milk and hemp milk. Both are great for smoothies and muesli!
Cashew milk is nutrient-rich and contains antioxidants. It has a rich, creamy consistency and since the homemade version doesn’t need to be strained, the fiber content is increased.
Soak 1 cup of raw organic cashews in water for 2-3 hours.
Drain and rinse the cashews.
Place cashews, 3-4 cups of filtered water (for thicker milk use less water) and a pinch of salt in a blender. Blend for about one minute until smooth.
Add 1 or 2 pitted dates, 1 tbsp honey or 1 tbsp organic maple syrup prior to blending if you’d like sweetened milk.
Transfer to sealed glass container and refrigerate. It will keep for about 3 days and shake it up before using.
Hemp milk contains healthy fats, vitamins and minerals. It also provides easily digested complete protein, meaning it has all the essential amino acids your body needs. By using organic hemp seed hearts (shelled seeds), you won’t need to soak or strain this mixture!
Place ½ cup of hemp seed hearts, 3 cups of filtered water and a pinch of salt in a blender. Blend for about one minute until you have a light creamy milk.
To sweeten you can add 1-2 pitted organic dates, 1 tbsp organic maple syrup, or ¼ cup of fresh berries.
Transfer to a sealed glass container and refrigerate, shake well before drinking. It will keep for about 3 days and is wonderful in smoothies.