Soak a variety of nuts overnight and make fresh squeezed vanilla bean nut milk in the morning! 5 minutes
Ok so I’m a little late jumping on the homemade nut milk train.
I’ve been using my nut milk bags for literally everything EXCEPT for nut milk–mainly for straining my juices.
With the variety of nuts I have in my pantry, it would have been practically illegal to only use almonds. I have a large mason jar full of mixed nuts, so, used the nuts that presented themselves to me when I measured them out for the recipe: walnuts, almonds, hazelnuts, and cashews.
I’m so glad I did because this combo tasted sooo good and creamy!
I decided to go with the vanilla bean flavor because that’s what I find myself buying and drinking the most nowadays.
If you want to get the most out of your nuts, be sure to save the pulp inside the nut milk bag to use for crackers or raw dessert crust.
This vanilla bean nut milk is the perfect base for your smoothies and smoothie bowls–and let’s not forget cereal! It easily kept for 4 days my fridge in an airtight container. Feel free to use a mason jar like I did.
Because the nut milk is fresh, separation will indeed occur. Just swirl it around in the jar before using and you’re good to go!
Let’s get started! If you make this recipe, brag about it how it turned out on our Facebook page! Got creative with the flavors? Let us know what you came up with!
Recipe
Fresh Squeezed Vanilla Bean Nut Milk
Equipment
- blender
- medium sized bowl
- strainer
- nut milk bag
Ingredients
- 1-2 cups mixed nuts of your choice I used a combo of walnuts, almonds, brazil nuts, hazelnuts, and cashews. 2 cups of nuts will yield a more "creamy" milk
- 2 cups filtered water
- 1 vanilla bean or 2 teaspoons pure vanilla extract
- 1 large pitted date add extra if needed
- pinch pink himalayan salt or use salt of choice
Instructions
- Place nuts in a medium sized bowl and cover with water to depth of about 1 inch. Let soak overnight or for up to 2 days ; the almonds will puff up as they absorb water.
- Drain and rinse the nuts and transfer them to a high-powered blender, along with the filtered water, vanilla bean (or extract) date, and salt. Blend on high speed until the nuts are completely broken down, about 30 seconds.
- Position a medium bowl under a nut milk bag and pour nut milk mixture into the bag. Holding the top of the bag shut with one hand, use the other hand to squeeze the almond milk from the pulp until it's dry (if desired, reserve pulp for another use; it will keep in an air tight container for up to 4 days). Taste the milk. If it is not sweet enough or if the flavor needs to be adjusted, pour the milk back into the blender and add more date, salt, or vanilla to taste. Makes 2-3 cups.
- Nut milk will keep (covered) in the refrigerator for about 5 days. Separation will occur. Just swirl the milk around before using.
[…] go to waste. You know…that nut pulp that you tend to toss in the garbage after making fresh squeezed almond milk. Yep! I believe we were all guilty of this at some […]