HOMEMADE PLANTMILKS - aka plant'mylks'
Updated: 5 days ago
Here is a fantastic way to gain all the nutritious benefits of nuts and seeds in the RAW state.
Grocery store plant milks are pasteurized and contain less actual whole nuts / seeds / grains than if we make them at home.
THE BASIC RECIPE FOR ALL
Choose your nut / seed
Put them in a jar and double the amount of water. Use room temperature - warmish water.
Add a dollop of apple cider vinegar
A dash of sea salt
Stir
Let it soak for 24 hours. The desired outcome is for the nut or seed to grow a little tail meaning they have 'sprouted'. When they sprout our body has an easier time digesting nutrients, aka they have become more bioavailable.
Next day: rinse, add fresh water and then blend. Decide if you want to sweeten or add spice.
CASHEW MILK
Quick because there is no need to strain or use a nut milk bag- they just blend up smooth!
Soak 1 cup cashews in warm water with a dash of apple cider vinegar
Rinse and put in the blender
Add fresh water until you reach the consistency you like
Sweeten and add sea salt if you want
I also like to add a little scoop of arrowroot or tapioca powder to keep things smooth (optional)
HOMEMADE CHOCOLATE SUNFLOWER SEED MILK:
Soak sunflower seeds overnight in warm water with a dash of unpasteurized apple cider vinegar
Drain and rinse well
Add to the blender with fresh water and blend
Add water until the consistency you like
Add cacao until it reaches the colour of chocolate you like
Add coconut sugar to sweeten
Add sea salt and any other spices you like
Blend and then strain through a cheesecloth / nut milk bag
Store in the fridge for 4-6 days, shake before use
HOMEMADE ALMOND MYLK
The classic! Use a cheesecloth for a smoother milk
Soak 1 cup almonds with warm water and apple cider vinegar
Rinse, remove almond skins.
Add almonds into the blender with sea salt and add water until the consistency you like
Add spices and sweetener and arrowroot or tapioca starch to keep smooth (optional)
Blend and strain