Anyone with a blender can do this!
I mentioned my upcoming adventure with a mini vegan experiment in my last post, so nut/seed milk will come in handy. But you don’t need to be vegan to enjoy nut/seed milk. Maybe you have a dairy allergy. Or maybe you simple don’t enjoy the taste of milk. Or you can simple try it as an alternative to change things up. Regardless of your motivations to learn, you’ll be excited to know this process takes only a few minutes to make and tastes delicious. You can even add whatever flavor you like by adding dates, raisins (for sweetness), vanilla or changing the flavor by using different types of seeds or nuts.
Some charts show all kinds of variations on this, meaning some seeds or nuts stretch a little further. Macadamia nut milks can be made with 1/4 cup of nuts to 1 1/2 cups. However for simplicity, I’m just using a 1:4 ratio. I’ll explain my reasoning. Existing recipes state that if you want to make cream, use less water and if you want to make skim milk use more water. So essentially, the water to nut ratio is fairly loose. Adjust to your tastes. But if you use the 1:4 ratio, you can adjust the creaminess by adding more or less water.
Soaking times by type of nut/seed
Soaking your nuts and seeds before blending will give you a creamier tasting product. Though it’s not necessary, you’ll enjoy the end product of the soaked nuts/seeds better. Place the nuts/seeds in water – enough so they are covered. Soak for the length of time stated below or longer. Drain and rinse before proceeding with the recipe shown in the video.
- Almonds: 6+ hours
- Cashews: 2+ hours
- Hazelnuts: 6+ hours
- Hemp Seeds: 1+ hours
- Macadamia Nuts: 4+ hours
- Sesame Seeds: 1+ hours
- Sunflower Seeds: 2+ hours
- Note: Raw seeds are best
Leftover nut/seed pulp: This is a good recipe to use your nut/seed pulp or add it to your smoothie. If you have a recipe that uses nut milk, feel free to add it to the comment section.