Have you looked at the list of ingredients in your favorite store bought nut milk? It’s a lengthy list full of emulsifiers and fillers that aren’t necessary. All you need are just 2 ingredients, nuts and water!
mishi’s homemade nut milk
INGREDIENTS makes 3-4 cups
1 cup Organic Raw Soaked Nuts
3 cups Warm Filtered Water
1/4 tsp Himalayan Salt (optional)
1 scoop vanilla collagen (optional)
INSTRUCTIONS
Soak nuts (See soaking times).
Drain and rinse soaked nuts.
Add all ingredients to a high speed blender.
Blend on high up to 2-3 minuets or until you reach a smooth creamy texture.
Store in an air tight glass jar. Will keep up to 5 days in your fridge.
*Some use a milk bag or cheesecloth to strain, I don’t find this to be a necessary step.
Soaking Times:
Soaking is not necessary, however for optimal digestion, health benefits and creamy texture I suggest it.
Soaking times vary depending on the nut.
Long Soak 8 hours: Almond, Pistachio & Hazel Nuts
Medium Soak 4 hours: Pecans, Walnuts & Brazil Nuts
Short Soak 2 hours: Macadamia & Cashews
Mishi Tips
Be sure to use RAW nuts and not roasted. Roasted have gone through a heating process drying them of their natural oils.
Natural separation will occur, shake before using.
I do not add any sweeteners to my milk. You can sweeten with 1 tsp of vanilla, cinnamon, maple or a date.
Looking for chocolate milk? Add 2 tbsp of organic cacao powder and 1 tsp of vanilla extract.
I like to freeze any milk I don’t use in an ice cube tray for smoothies.