Homemade Nut Milk

Been shopping for milk alternatives lately? There are now many dairy-free options on the market, which is helpful for families who prefer not to consumr pasteurised cows milk.

But having so many choices can cause confusion when trying to source a milk option free from ingredients that may compromise your health. For more information in seeking a pre-made milk alternative that is up to my naturopath standards, head over to this post. 

The most nutritious option? Try homemade. You’ll know exactly what is in your milk and the quality of ingredients used. Plus it tastes ahhmazing!

Here is a quick and easy homemade nut milk recipe, you can adapt to whatever nuts you have on hand or prefer the taste of. If you are using this as a comfort milk option for a baby (over 12 months), ensure you have introduced the nut into their diet (without symptoms of allergy or intolerance) previously. For the highest calcium content, opt for almonds. 

Homemade Nut Milk

Makes 4 cups

What you'll need:

1 cup raw almonds/ brazil nuts/ cashews/ walnuts
4 cups filtered water
1⁄2 -1 tsp vanilla extract*
1 tsp raw honey or 1 date (optional)*

What you'll need to do:

• Soak the almonds in water overnight or for at least 6 hours.
• Drain the water from the almonds and discard. Blend the 3 cups of water, almonds, vanilla* and dates* until well blended and almost smooth.
• Strain the blended almond mixture using cheesecloth or other strainer.
• Homemade raw almond milk will keep well in the refrigerator for three- four days.

*If using for a >12 month baby or child, you could dilute with more water. Refrain from using the vanilla and sweetener for a baby.

Enjoy!