3 Simple Steps to Making Raw Nut, Seed or Grain Milk

  1. Soak: at least 7 hours in filtered water with 3/4th teaspoon of sea salt per cup of nuts/seeds or 1 tablespoon of apple cider vinegar per cup of grains, strain and rinse away the soaking water
  2. Blend: on high with fresh water at least 2 minutes in a blender or food processor
  3. Strain: through a fine sieve and enjoy!

I have used this technique to make milk alternatives from almonds, cashews, sunflower seeds, sesame seeds, hemp seeds, buckwheat, oat groats, quinoa, and more. Nuts and seeds that are smooth and creamy with little skin don’t need to be strained if they are blended a little longer, for example cashews or hemp seeds. No matter how well blended or strained, all of these milks will separate when left to sit, so shake or stir before enjoying.  I do not recommend using tougher grains such as brown rice or wheat berries, they are a bit too tough and starchy.

Any nut, seed or grain you start with should be raw, because soaking them will ideally bring them back to life and start the sprouting process where they digest some of their more complex carbohydrates and create enzymes that help us digest them. If a nut, seed or grain has been “pasteurized” it means it has been briefly cooked or steamed, which makes it no longer raw.

Each milk has a different flavor, texture and shelf life. None of them will keep more than 2-4 days, but some are only good for about 24 hours, such as buckwheat milk. I like the flavor of the almond milk best as it is creamy and a little sweet. I really enjoy it on its own or lightly sweetened with a little maple syrup.

If you start with ⅓ cup of almonds, use 4 cups of water when blending. You can make bigger or smaller batches accordingly, and you can always adjust this ratio depending on if you want a thicker or thinner texture.

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