Raw Nut Milk (Gluten & Dairy Free) Recipe
Servings: 4
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Ingredients
- 1 cup of grains, nuts or seeds
- 3 cups of purfied water
- 3 tbps of natural sweeteners (raw honey, maple syrup, raw agave), 3 or 4 pitted dates can also be used as sweetener
- 1⁄4 tsp Celtic Sea Salt (Optional)
- 1 tb coconut butter (Optional)
- 1 tb Non-Gm sunflower or soy lecithin (optional, will add creaminess)
Directions
- Soak the nuts, seeds, or grains.
- Hard shelled nuts such as almonds and pistachios should be soaked for about 12 hours.
- Medium shell nuts such as walnuts and pecans should be soaked about 6 hours.
- To soak place them in large bowl; for 1 cup of nuts use 2 cups of purified (filtered water). Cover the bowl with a cloth.
- Drain and thoroughly rinse the nuts, seeds or grains with filtered water.
- Put the nuts and other ingredients in a blender with 3 cups purified water.
- Blend for about 1 minute or until thoroughly liquefied. Strain if desired. Enjoy.
- Place left over milk in a tightly sealed glass jar and store in the refrigerator. It will keep 2 to 3 days.
- *Note: Oat milk can be made using the same procedure as above, but do not soak the oats. Blend whole uncooked oats and then strain. Alternatively you can cook the oats in boiling water and then blend them.
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