Creamy, Raw Nut Milk

[vc_row][vc_column][vc_column_text]Vegan Nut Milks are super simple to make, really delicious and good for you. Soaking nuts can help cut the fat content down as well.

Be sure to always use raw nuts, as they are more nutrient dense then their roasted counterparts, and have less saturated fat.

I love to also make hemp milk using hemp seeds. You can get creative with this recipe and use whatever kind of nuts you like.

This nut milk is also a great base for vegan ice creams, especially if you have access to an ice cream maker! YUM!

Also, great to use on cereal, oatmeal or quinoa brekkie bowl, or used as a base for your morning smoothie!![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5392″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]

  • 1 cup raw almonds or cashews, soaked overnight
  • 4 cups filtered water
  • Stevia or coconut nectar/palm sugar, to taste
  • 2 tsp. vanilla extract or beans of a whole vanilla bean
  • dash of cardamom, cinnamon or nutmeg (be creative, and use what you like)
[/vc_column_text][vc_column_text]After soaking almonds, drain and rinse them well. Place all ingredients in a blender and blend until smooth. If you want the milk completely smooth,  strain the milk through a fine sieve strainer or cheesecloth. Otherwise leave in the chunky bits for added nutrition and fiber!![/vc_column_text][/vc_column][/vc_row]

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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