How to make Nut Mylk

by Vashte on February 7, 2014

raw- glutenfree- celiac- wholefood- vegan- 100% natural- fatloss

HomeMade Organic Almond Mylk www.vashte.com

I recently went to a fabulous raw food class run by Bryn and Colin from Raw Connections. Easy going, laid back and very informative. I like it. What I especially like is the incredibly balanced approach Bryn has in his class whereby he is not advocated a 100% raw lifestyle expecting your everyday person to suddenly ‘come to the light’ and change to raw food only. His approach appears to be in line with mine– and that is something along the lines of- make it work for you today. Play with your food. Have fun with your food. Explore and experiment to see what your body likes and dislikes as every single human body is made differently. One size does not and never has fit all. (correct me if I am wrong please Bryn if you read this- but that is what I gathered from the class and why I am so happy to promote and advocate your awesome work!!) And try to keep food as real and natural as possible. Work with that :)

In the class we went through a number of great, basic raw food recipes. Bryn made; them we devoured them. Thankyou.

Not new to the health food scene but always open to new ideas to create fresh, live, new foods- that’s me. Why not immerse yourself too in classes, workshops, talks – take away what you can; try new things; invent your own- grow and learn! I firmly believe that the person who calls themselves an expert; a guru; or any other glorifying name.. is obviously not. We constantly learn and grow; grow and learn. We can always take something away from every meeting; experience; conversation- if we are open to it. I took loads from this brilliant class on that Sunday. Thank you.

So I am sharing with you my experience in making almond mylk. Yes; I had tried it before but was missing the essential piece of equipment – which is the nut bag. It would also appear from the comments on my facebook page when I posted my pic- a few of you have had the same dilemma. A dilemma very simple to rectify; so let me assist you here thanks to the gentlemen from Raw Connections. :) I want to add here that people who make nut mylk all the time can be very blasé in the way they describe HOW to make nut mylk. We tend to forget how to explain in simple, clear, concise, baby terms when we become adept on a topic- so let me, as a new nut mylk maker, explain to you; how to make this simple product via a step by step process. To make it easy for you too :)

1. Mega important to get organic nuts. You can make any kind of nut mylk you like, but almond is likely the most common to start with. Once you get a handle on almond mylk, start exploring! Organic is important as you want to reduce the amount of chemicals your body consumes- therefore being kinder to your internal organs- keeps you younger as well. If you can’t get organic try to get spray free.

2. 1 cup of almonds. 3-6  cups of filtered water. Put almonds in a container and cover almonds with the filtered water.  If you want a creamier, thicker mylk soak in 3 cups of water. If you like a thinner mylk use 6 cups of water.

3. Soak. Leave your soaking almonds on your bench- no problem. Soak for 6-8  hours. Most nuts have a shell. For instance, the brown on the outside of the almond is a shell. It protects the actual nut from predators. YOU are a predator :) Soaking plumps the nut up and loosens the shell, therefore releasing the enzymes we need to digest and enjoy all the nutritional benefits of the little nut. That is why we soak them.

4. Drain your nuts in a sieve and wash filtered water over them. This will wash the nuts. Pop your soaked nuts into your blender. A powerful blender is important to help keep the quality of the food in tact. I use a vitamix. But there are plenty of replicas out there at a fraction of the price. They generally don’t last as long. Pour a fresh 3-6 cups of filtered water into the blender over your soaked nuts.

5. Blend. Until the mylk is a creamy, smooth consistency. Approx 1 minute. Here is where you can jazz it up a tad if you like. I don’t. I like my mylk as it is; however, if you are coming straight from bought álternative’ milk to homemade mylk- you may like to bridge the gap in your palette. (or coming from cows milk!) Bought nut milks contain preservatives; sugars; sweeteners,, cheap oils…ra de ra… so simple nuts and water might be too greater jump. Have a taste and make your own decision. If you would like to make a bridge in the transfer- add a natural sweetener to your mylk here. You could add a couple of dates; or natural vanilla essence; or coconut nectar.. just as tad. I think it’s best not to do this, but you have to make your food enjoyable otherwise you just wont make it nor eat it. Right?! If you do add here blend it up to make it all mylk.

blended almond mylk www.vashte.com

6. It’s looking pretty exciting at this point. It looks really creamy and delish. So you get your nut bag. (The one I bought is from Living Synergy. I just stopped on my way home from Bryn’s class at my local health food store and grabbed it.) This one is awesome. I think it’s all in the nut bag as to if your nut mylk works out. Although the blender is pretty important… as are the nuts.. as is your mood 😉 Place your nut bag in a container big enough to hold all the mylk.

Using the nut bag www.vashte.com

7. Pour your creamy mylk into the nut bag then squeeze all the liquid through to the container. ‘Mylking’ the bag! Massage all the mylk out. If you want, you can pop the remains – the almond ‘meal’- back in the blender along with another 3 cups of filtered water and repeat to make your mylk go further and really get all the mylk out of the nuts.

end product nut mylk www.vashte.com

8 Voila !! You now have delicious homemade almond mylk. Use in smoothies; over (grain-free) cereals; in hot drinks; or just drink straight. It will keep for approx 3 days in the fridge. I add cinnamon to mine as I love this hint of flavour, plus its fat-burning quality.

Three nuts that do not require soaking for so long are: macademia, cashews and pinenuts. They can soak for a couple of hours or not at all. When you soak these nuts they become very soft- it is normal. I say this as I thought I had ruined them when I soaked them the first time. I hadn’t.  They are hard to strain through your nut bag- so you don’t have to- they can be used for creamier recipes where the recipe calls for cream, or yoghurt. Sub out the cream and try it with your homemade nut cream! Give it a go! Tell me what you think!

The remainder of the nut left in the bag can be used! Do not through it away! No waste!!! Use it in smoothies; in energy balls; and when my dehydrator arrives… its being used in bases for raw pizza and savoury biscuits.

I met Bryn and Colin as I frequent the Burleigh Farmers Market on Saturday mornings to collect organic or spray free greens and veges; to visit my sister who often holds a naturopathic stall there; and explore local goodies as far as food goes (hello Raw Connections!) Being the lover of fine health filled food that I am; I can spot a fellow well rounded, well balanced kindred spirit when I meet one; especially when they make delicious food lol. Oh and I must also plug my favourite muffin girls -Marie and Maz- try their gluten free coconut muffins. If you can get their recipe I will be your new BFF. Not too sweet; not too savoury. Just right said Little Miss Goldilocks 😉

Head down to the Burleigh Farmers Markets and meet Bryn and Colin. They are in the LOHA’s precinct – inside where all the best foods are – tell them I sent you!! Try their raw pizza. Its my favourite!! Hurry up dehydrator and arrive please!!!

Almond Mylk stages www.vashte.com

Wishing you well in health and loads of fun exploring cool ideas in a healthy, realistic, sustainable style of living for the whole family.

xx Vashte xx

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