How to Make Nut and Seed Milk – 3 Ways

almond-milk-set-shot-1024x768If you’re interested in finding an alternative to dairy and soy milk – or just want a delicious, creamy beverage to sip on or use for smoothies and hot chocolate – then look no further than these homemade nut and seed milk recipes!

I’m outlining almond, cashew, and sunflower seed milk, to start off, though there are certainly others you can explore. Enjoy!

1. Almond Milk

I resisted making almond milk for years. I kept hearing it was easy, but somehow, I couldn’t get my head around it. I don’t like processed almond milk, so I thought, “how good can it be?” Wow! Not only is it simple, it is delicious. To me it tastes like melted vanilla ice cream. Does it get any better than that?

Yes, it does, because it is actually really good for you too. Almonds are a rich source of Vitamin E, calcium, folic acid, as well as the minerals magnesium, selenuim, phosphorus and zinc. Almonds are wonderful for maintaining skin elasticity as well as helping to lower cholesterol and being a good source of protein. Dates play a big role here too. They are a rich source of vitamins and minerals including iron, potassium and calcium and are a awesome natural sweetener.

Ingredients:

  • almonds – 1 cup, raw
  • water – 4 cups
  • vanilla extract – 1 tsp
  • himalaya salt – a pinch
  • medjool dates – 5
  • raw cacao powder – 1 tsp (optional; for chocolate milk)
  • honey – 1/2 tsp (optional)

Instructions:

Put 1 cup of raw almonds in a bowl, Fill with water.

In a separate bowl put 5 medjool dates. Fill that with water.

Soak them both overnight (or for at least 4 hours)

Rinse the nuts in cool water a few times. Do NOT use the water that the nuts have been soaking in. It will make the milk taste bitter. Rinse the nuts until all of the frothy bits are gone.

Put the nuts, the dates AND the date water into the blender. Make sure to take the pits out of the dates before blending.

Add 4 cups of water, 1 teaspoon of vanilla and a pinch of himalaya salt.

Blend

Strain the almond milk though a cheesecloth, a strainer with a paper towel, or a nut bag (yes, there actually is something called a ‘nut bag’. I can’t help but giggle when I say it) . That gets out all of the almond bits, so your milk is silky smooth.

This recipe yields approximately 4 cups of almond milk. The almond milk separates naturally, so give it a quick shake before you drink it. It will last for for 3-4 days in the fridge.

2. Cashew Milk

I think that cashews are a perfect food. They are so packed with essential minerals it hard to think of something they don’t do to benefit your health. These awesome nuts support your heart, brain, bone and nerve health. They are also good for skin elasticity as well as hair and nail strength. The best part is that they are a natural anti-depressant. In short, they make you feel good and look good. Did I mention they also happen to be delicious? Lucky us.

Cashew milk is the closest to whole milk in taste and texture. The thickness comes from the fact that this milk does not need to be strained the way that almond milk does. That also makes it much easier to make with less mess.

Ingredients:

  • cashews – raw -1 cup, soaked overnight
  • medjool dates – 4 cups pitted, soaked overnight
  • water – 4 cups
  • himalaya salt – dash
  • vanilla extract – 1 tsp

Instructions:

Rinse the nuts under cold water until the water runs clear. Add all the other ingredients (including the water that the dates were soaked in). Blend until completely smooth.

Drink it, use it in smoothies or on cereal.

3. Sunflower Seed Milk

This one might not be for everyone. The sunflower seeds have a slightly bitter after-taste similar to that of sunflower seed butter. I tend to use it more in smoothies and on cereal. I drink it plain sometimes but my kids won’t touch it like that. “So why should I make this?” You’re probably asking. Because it is really easy, it is incredibly good for you and when you feel like it, you can turn it into a magical potion called Chocolate Cardamom Sunflower Seed Milk. For that, you will thank me.

Sunflower seeds are very high in trace minerals like selenium and magnesium. These minerals are an essential part of what keep our bones strong and our nerves calm. These seeds are also filled with Vitamin E which, like an internal sunblock, protects your skin from UV radiation. Sunflower seeds also help to sweep accumulated radiation out of your system.

I tend to leave my nuts and seeds to soak overnight. As part of my bedtime ritual, I soak whichever ones I plan to use the next day. It doesn’t take much time. You just have to remember to do it which is a task in itself. Once you’re in the habit, it is like second nature. Nuts and seeds tend to be difficult for your body to break down. Soaking them makes them infinitely more digestible.

Ingredients:

  • sunflower seeds – 1 cup, raw (soaked for at least 4 hours)
  • medjool dates – 4 large (soaked for at least 4 hours)
  • water – 4 cups
  • vanilla extract – 1/2 tsp
  • himalaya salt – pinch

Instructions:

Rinse the seeds under cold water until the water runs clear. Put them and all of the other ingredients (including the water the dates were soaked in) into a high speed blender. Blend until smooth. It should be thick and creamy, like a milkshake.

What’s your favorite nut/seed milk? Let me know in the comments section and share your recipes!

 

Originally published on my website, Tapp’s Tips.

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About Tapp Francke Ingolia

Tapp is a registered nutrition counselor in the Greater NY area, and food & wellness blogger at www.TappsTips.com. Tapp’s mission is to help busy families, including her own, make healthy choices in a complicated world. A proud mom of two energetic boys, and self-proclaimed "food geek," Tapp loves creating, finding and sharing convenient ways to put a healthy spin on kitchen staples. For more recipes, healthy tips and nutrition guides, visit www.TappsTips.com