Nut milks, another one of those products you can spend much more on than you need too – if you love them as much as I do. But with a good mixer it’s one of the easiest recipes to make! So these places that sell their “relaxing almond mylk” for a fortune; maybe “full of detoxifying Vitamin E and bone-strengthening Vitamin D“, “monounsaturated fats that create a feeling of fullness” with “potassium in dates [that] lower cholesterol” . . . That could just as well be you. You will be “detoxifying” and “strengthening” yourself with your own almonds, dates and sea salt.
If you haven’t made your own plant-based milks before, or only know the industrial ones, then I would start with the CASHEW MYLK. It’s the creamiest and has no bitter aromas. This nut also allows to skip the most annoying step – straining the pulp. Cashews are so creamy and soft that there won’t even be any pulp left to strain. But don’t forget the dates, it’s amazing how much tastier the mylk is with only one date! If you’re a sweeter tooth maybe start with 3 or 4 dates and omit one as soon as you love the pure cashew taste like I do.
BRAZIL NUT is my second favorite, it’s quite rich and very creamy as well. But for some reason I find ALMOND MYLK a classic must as well. My very first try of it tasted a but harsh, but with a few dates and the most delicious almonds I got used to it within days. And that’s already my next point: the QUALITY of your nuts really make a difference. We’ve been buying some really high-end raw nuts lately and the taste difference is amazing. By accident I used them for our almond mylk as well (we usually take the cheaper ones for this) – but the outcome was amazing. This mylk was super silky soft and had not the slightest bitter flavour.