I show How To Make Almond Milk from the scratch in this recipe and those directions can be use to make any and all nut milk such as cashew, hazelnut, walnut, Brazilian or pecan. This homemade nut milk recipe is very easy to make with a basic nut milk bag. You can use any nuts that you want or even mix few different kinds. In my opinion this nut milk taste as good as store bought ones; there is just one big advantage of making your own – there is no preservatives, additives or thickening agents of any kind and you end up with nice little addition that can be used in many other recipes – nut flour. When you prepare milk yourself then you can choose if you want to keep in unsweetened and simple or add some extra flavor such as vanilla extract. Go for stevia, sugar or any other sweet substance if you like it sweetened. This almond milk is great to add to your coffee, cereals, baking goods or sauces. You can simply use it whenever you use regular milk. You may drink almond milk straight from the glass like it is or add to your smoothies and protein shakes – the sky is limit. Soaking nuts in salted warm water activate b-vitamins but most important this method helps neutralize many of the enzyme inhibitors and activates some nutrients – that’s why it important to soak them before making homemade nut milk.

Ingredients:
2 cups ALMONDS (or cashews, hazelnuts, Brazilian nuts, pecans, walnuts)
2 cups FILTERED WATER (for first soak)
2 cups FILTERED WATER (for second soak)
4 cups FILTERED WATER (for blending)
pinch of Himalayan salt

Optional for extra taste:
*dash of vanilla extract
*stevia, sugar or maple syrup

PREPARATION INSTRUCTIONS:
1) Place two cups of raw almonds in a container. Pour 2 cups of warm filtered water over nuts. Cover container with a lid and soak almonds for at least 12h.
2) After first soaking: rinse almonds and put it back to the same container. Pour another 2 cups of warm water and a pinch of Himalayan salt. Soak nuts for another 10 to 12 hours.
3) After second soaking: rinse almonds and place them in the blender. Add 4 cups of filtered water (not warm!). Blend it as much as possible. I have a Ninja mixer so it did what it could (but results are still manageable). If you have Vitamix then you know your privilege.
4) Strain nut mixture using nut milk bag or cheesecloth. Strain it really well. Pour nut milk to the bottles or containers. It is ready to be used. Place leftover nuts that you have in your milk bag in the container in the refrigerator as they can be used for pancakes, cookies and vegan cheese.

KEEP HOMEMADE ALMOND MILK IN CLOSED CONTAINER/BOTTLE IN REFRIGERATOR FOR UP TO SEVERAL DAYS.

More delicious recipes by The Food Nut:
*MASCARPONE CHEESE CHOCOLATE MOUSSE DESSERT: https://youtu.be/ARtBo-I6sIs
*STRAWBERRY SUMMER SALAD: https://youtu.be/DYoxPcjA7EA
*CURRY & TURMERIC FRIED RICE: https://youtu.be/etYGWOO4hkM
*HOW TO SOFT BOIL EGGS: https://youtu.be/PmIQk4Aw0VU
*PIZZA DOUGH: https://youtu.be/DzqVQQaBlCs

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