Vegan recipe for yummy nutty milk from Hollan Hawaii! It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness. I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in. I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so… so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it. I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it. Vegan cooking often calls for milk, and this is how I fulfill:
Make 2 qts
5 minutes total time
1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)
In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in fridge. Will last 4 days in your fridge. You can replace any nut or seed for almonds. At the cafe we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in theirre own way. Have fun and find the one that makes your tastebuds happy. There are many things you can do with the leftover pulp, however, these days I compost it.