Nut milks can be used like dairy milks in most recipes. Great as a base for smoothies, with hot cereal or just a refreshing drink.
- 1 cup raw nuts or seeds (almonds, hazelnuts, pistachios, pecans, walnuts, cashews, pumpkin seeds, sunflower seeds, etc.)
- 2-3 cups pure water, preferably distilled, for soaking
- 4 cups pure water for blending
- dash unrefined salt (seasalt, Celtic, Himalayan)
- optional flavor additions: a couple of dates or prunes, vanilla extract, nutmeg, cinnamon, raw honey, cacao or carob powder, etc.
- Soak nuts or seeds at least 4 hours in soaking water.
- Drain and save soaking water for plants or discard.
- Place nuts in a blender. For creamier milk, heat remaining 4 cups water to very hot, but not boiling and add to the blender.
- If not using a high speed blender (e.g. Vitamix), you can strain the milk to remove any solid pieces or pulp.
- If desired, after straining quickly blend in any flavor additions.
- Transfer to an airtight glass container and chill. Keeps about 4-5 days in the refridge. Shake before using.
