There are many reasons to make our own nut and seed milks.
The store bought varieties are expensive, very watered down and often loaded with gross preservatives, sweeteners, emulsifiers and other junk that is better left in the chemistry lab.
On the flip side, homemade varieties are fresh, flavorful, customizable and you know exactly what’s going in them.
Let’s Get Started
Gather your ingredients together. For 2 cups of almond milk, you’ll need…
- 1/2 cup almonds (or nut/seed of choice), soaked for 2-6 hours
- 2 cups clean water
- 1 tbsp honey or sweetener of choice
- 1 tsp vanilla extract
- Nut milk bag or fine mesh sieve
- Measuring cup + spoons
Place all ingredients in your blender. Add water and blend until smooth.
Pour mixture through fine mesh sieve or nut milk bag, straining out the pulp.
Store in a mason jar in the fridge for 3 days, or freeze in an ice cube tray for easy additions to your smoothies.
If you want to learn more about making your own nut and seed milks, and check out some super-powered recipes, pick up a copy of Meghan Telpner’s Milk It Guide.