how to make nut milk

how to make nut milk or seed milk using our bags

using your nut milk bag
• care and use of your bag • making nut milk / nut mash recipes • making juice / pulp recipes • videos • how to sprout plus recipes • pros/cons of using hemp vs. nylon bags

how to make nut milk or seed milk
Soak some nuts or seeds overnight. (Put a cup or two of nuts or seeds in a bowl and cover with water so that there is an inch of water over the nuts/seeds.) In the morning, rinse through a colander or strainer under the tap. There is no need to save the soak water so discard it. Now you're ready to make milk!

Soaked/strained almonds ready to go!

NOTE: if you have soaked a large amount of nuts and don't intend to make milk with it all, you have 2 options: 1) put remaining nuts that you don't intend to use back in the bowl and cover with water and then keep it in the fridge for up to 1 week - make sure you change the water daily; 2) put rinsed nuts in a freezer baggie and store in the freezer for future use.

Types of nuts/seeds to make nut milk with: sunflower seeds, sesame seeds, almonds, hazelnuts, macadamia nuts, brazil nuts, hemp seeds, cashews, walnuts, pecans.

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Basic nut/seed milk recipe:

• 1 cup soaked nuts/seeds
• 3-4 cups filtered water
• 1/2 vanilla bean scraped or 1 tsp vanilla extract
• 1-2 tsp sweetener of your choice (local raw honey, raw agave, 1-2 dates, a few drops of liquid Stevia...)

Add the water and nuts to the blender. 3 cups of water makes a creamy milk - 4 cups is also quite good. Scroll down to see more instructions.

Here I am looking so very serious while adding vanilla - I tend to "guesstimate" the teaspoon...

I think I'll add some dates to sweeten this time. 2 dates will do...

Make sure you have your hand on top of the VitaMix blender before you blend! (The new lids are much better designed but it's still a good habit.) Blend for 30 seconds...

Still blending...

OK, now it's time to use your handy-dandy nut milk bag...

Line a pitcher or big bowl or pot with the bag and pour the contents of the VitaMix pitcher into the bag. The milk will start to drain out of the bottom...

OK, now here is the important part: Make sure you have the top of the bag pinched tightly together with one hand. Then, with your other hand, start SQUEEZING from the center, sqeeze the bottom, squeeze the top. Repeat. People tend to get crazy and figure they are milking a huge cow or something and begin pulling with great force which isn't necessary. Please just squeeze in the beginning. There's no need to pull right now. (Do you see in this picture how the milk starts to go UP as well as out of the bag? Well, this is why we squeeze gentle-style. We don't want that milk to come out the top of the bag, do we?) SQUEEZE GENTLY...

TIP: Please make sure you really hold the top of the hemp bag tightly - it's thicker material than the nylon bag with a tighter weave so the milk might come out of the top more easily. Both the nylon and hemp bags are built to be sturdy and strong for years of use.

After you have squeezed the majority of the milk out of the bag, now you can start to gently pull and squeeze at the same time...

This whole process of squeezing the milk out takes just a couple minutes. The nylon bag is faster because it is a thinner material. The hemp bag takes a little longer since it is a heavier material...

Now it's time to drink and enjoy. YUM!

TIP: Nut milks can be made without any sweetener. Unsweetened milk lasts for 5 days in the fridge. Sweetened nut milk lasts about 3 days before it starts to ferment in the fridge. But the milk never lasts that long because it's so delicious. Make 4 cups of milk every day or every other day to enjoy on your own or with your family. Feel free to add other spices to your nut/seed milks - things like cinnamon, cacao powder, cacao nibs, cardamom, nutmeg, ginger, and superfood powders like VitaMineral Green, Maca, Mesquite, Lucuma, Hemp Protein, etc.

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what to do with the leftover nut mash

Wait! Before you compost that nut/seed pulp from your bag, here’s a recipe that you can use to make something FABULOUS with it!

Linda’s Truffles!
• 1 cup nut milk mash (pulp)
• 1/2 cup raw tahini
• 1/4 cup raw carob or cacao powder
• 1/4 cup raw agave to sweeten
• 2 T coconut butter (optional)
• pinch celtic sea salt (optional)
• 1 tsp vanilla extract
• water if needed
• extra raw carob or cacao powder in a shallow dish

Put first 7 ingredients in a bowl and mix together. Add a little water if the consistency is too dry. Be careful if you do use some water - you want the mix to be somewhat dry so you can roll them out easily. Roll into balls and then roll into carob or cacao powder to cover. Serve on beautiful plate as truffles!

Raw Chocolate Truffles - YUM!

Basic Chocolate Cake Recipe
• 4 cups nut mash (2 cups almonds, 2 cups hazelnuts)
• 1/2 - 3/4 cup coconut oil
• 2 rounded Tbsp cacao powder
• 1 tsp vanilla extract
• pinch of celtic sea salt

Put all ingredients in a food processor or mixer and blend until well mixed. If the mix is too dry, add a little bit of nut milk. It will have a smoothy and creamy texture to it. The coconut oil will help to solidify it, however, if you want an even fudgier mixture, feel free to add 1/4 - 1/2 cup raw nut butter to the mix and hand mix it together. It will be too thick for the food processor but a mixer would work. This is a basic cake mixture to use with your favorite icing recipes.

Other things to make with the nut mash pulp:
• raw cookies
• raw brownies
• raw fudge
• if left unsweetened, many nut cheezes can be made