So, you’ve dived into the world of nut mylk – we’re impressed! It can be a daunting experience when you enter the long-life milk section at the supermarket with shelves and shelves of different brands offering you their version of the best.
Store-bought nut mylk can be convenient but have you ever considered making your own? It’s easier than you think! Plus, you can make it to your specific taste by adding your favourite culinary essential oils.
Keep reading to find out how to make your own home-made nut mylk with only 3 ingredients – how easy is that!
- 2 tbsp raw cacao powder (you may need to add natural sweetener (to taste)
- 1 tbsp coconut sugar, coconut syrup or natural sweetener of choice (to taste)
To make your easy vegan nut mylk – all you’ll need is one-part nuts to two parts water, plus your favourite culinary essential oil. You can use any kind of nuts such as almonds, cashews, hazelnuts, macadamia nuts, pecans or walnuts. You can also make seed mylks from sunflower, pumpkin or sesame seeds – if you are nut sensitive. It is so versatile!
Use this basic recipe to start with, then get creative and mix up your own nutty creations.
Add in a drop or two of your favourite Young Living culinary essential oil! Here are a few of my favourites; orange, cinnamon, lemon that work great. Sometimes I add a little fruit to the mylk and kids especially like this too. Try adding half a banana, a few berries, a couple of chopped dates, mango or pineapple pieces, to taste. To make it sweeter add one of the optional additions.
TIP Almonds make great tasting nut mylk and are high in protein. Cashews make really creamy nut mylk and for thicker cashew mylk add a little less water when blending. If you add acai or maqui powder, you’ll have purple coloured mylk for kids to enjoy.
NOTE Soaking nuts and seeds re-hydrates, softens, activates life force and makes them easier to digest. Drain before blending.
Soaking (Activating) Nuts and Seeds
Soaking and activating nuts or sprouting seeds creates a similar condition to germination and helps remove a protective natural toxin (phytic acid, which is designed to make the nut or seed pass straight through a digestive system to germinate). Removing this protective layer during soaking usually makes nuts and seeds easier to digest and can also increase healthy enzymes and nutritional availability in the nut or seed.
To Soak/Activate Nuts
Place your desired quantity of nuts or seeds in a jar and cover with filtered or spring water at an approx. 2 to 1 ratio (1 cup nuts to 2 cups water). Place on a counter overnight. You can soak for less time, but at least 6–8 hours is ideal. After soaking, drain and rinse the nuts or seeds in filtered or spring water and use immediately, or store in the fridge for up to 3 days.
- 1 cup (approx. 150gm) soaked/activated whole raw almonds, cashews or other nuts
- 2 cups (500ml) filtered or spring water
- 1 – 2 drops culinary lemon, cinnamon bark or orange oil (to taste)
- Place all the ingredients in the blender and blend on high for 1 – 2 minutes. Check to see if the nuts have ground enough and blend again for 1 – 2 minutes longer, if needed.
- Strain nut mylk and reserve leftover nut pulp for other uses if there is any. Serve immediately or refrigerate for up to 3 days.
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