Homemade Nut and Seed Milk

 

Yield 1 quart

 

1 cup nuts or seeds of choice, such almonds, walnuts, cashew, pecans, Brazil nuts, hazelnuts, hempseeds, sunflower seeds,

4 cups of water

1 teaspoon vanilla, optional

2 tablespoons maple syrup, optional

Pinch of salt

 

1. Soak nuts or seeds in water for 6 hours  

or overnight.

2. Drain and rinse nuts or seeds.

3. Put all ingredients into blender. Purée on

high until very smooth, about 1-2

minutes.

4. Strain the milk through a very fine sieve,

nut milk bag or cheesecloth.

5. Put in a jar and store in the refrigerator

for up to 4 days.

 

Tip: For a richer nut milk, reduce water to 3 ½ cups.  Some nuts, such as hazel and Brazil nuts, have higher fat content, so they can be a substituted for heavy cream, if the water is reduced by half.