Fresh Squeezed Vanilla Bean Nut Milk

Soak a variety of nuts overnight and make fresh squeezed nut milk in the morning! 5 minutes

Course How-To

Keyword helpful how-to, plant-based milk, quick & easy, vegan milk

Prep Time 8

Total Time 5

Servings 3 cups

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

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.