Homemade Nut Mylks

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.


Print Recipe
Homemade Nut Mylks
Prep Time 5 minutes
Passive Time 12 hours
Servings
1 liter
Ingredients
Basics
  • 1 cup nuts (cashew, almond, macadamia, brazil nuts…)
  • 3 cups water
Fine tuning
  • fingertip salt
  • 2 dates (optional, but I find it very tasty)
  • (optional) spices to season (I usually add 1/2 tsp vanilla)
Prep Time 5 minutes
Passive Time 12 hours
Servings
1 liter
Ingredients
Basics
  • 1 cup nuts (cashew, almond, macadamia, brazil nuts…)
  • 3 cups water
Fine tuning
  • fingertip salt
  • 2 dates (optional, but I find it very tasty)
  • (optional) spices to season (I usually add 1/2 tsp vanilla)
Instructions
  1. Soak your nuts (overnight is usually easiest) (See times depending on which nut you choose below)
  2. Drain, then wash them till the water dripping down is clear.
  3. Add the soaked nuts and 3 cups of water to a high speed mixer (I use a Vitamin) and blend until smooth (about 20sec). If you won't strain your milk than add all spices now as well.
  4. For a smooth mylk: strain through a cheesecloth or a very fine meshed strainer to get rid of the pulp. (If you skip this step then it will make an a bit harsher milk. I strain all except for cashew, which is too smooth for anything to be strained out)
  5. Pour the smooth mylk back in the mixer and add a tick of salt, dates and optional spices to blend once more. (If you don't strain your milk you can add these ingredients in the first mixing process.)
  6. ¡Finito! Best enjoyed still warm on it's own, maybe dipped with a cookie inside or with granola 😋
Recipe Notes

My favorites are BRAZIL NUT– and CASHEW MYLK.  They're much creamier than most others.

Minimum soaking times for nuts (overnight is always easy)
Almonds – 12 hours
Hazelnuts, Peanuts, Pine Nuts, Macadamia – 8 hours
Pecan, Walnut – 6 hours
Cashews, Brazil Nuts, Pistachios – 2 hours

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