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How to Make Nut Or Seed Milk
- Soak 1 cup of your chosen nuts or seeds (almonds, cashews, sunflower seeds, etc.) in filtered water for at least 8 hours, or preferably overnight.
- Drain and rinse the soaked nuts or seeds thoroughly.
- Combine the soaked nuts/seeds, 4 cups of filtered water, 1/4 teaspoon sea salt (optional), and 1-2 Medjool dates (optional, for sweetness) in a high-speed blender.
- Blend on high speed for 1-2 minutes, or until completely smooth and creamy.
- Line a fine-mesh sieve or nut milk bag with cheesecloth and place it over a large bowl.
- Slowly pour the blended mixture through the sieve, pressing gently to extract as much milk as possible.
- Pour the strained milk into a clean jar or container.
- Refrigerate for at least 30 minutes to allow the milk to chill and the flavors to meld. Store in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
11g
Carbs
3g
