Nuts to Milk

nut milkFor me the hardest part about giving up dairy was giving up 1/2 and 1/2 in my coffee. Black coffee is just a little to harsh first thing in the morning.

Over the last month I have experimented with different milk/cream alternatives.  I have tried every nut in my kitchen except peanuts which after the pecans and walnuts, I decided not to try; just didn’t seem worth it.  Making  nut milk is ridiculously easy – see below for the method.

Here is a chart of my experimental results:

Almond Thumbs upThumbs down Good for drinking and cooking; too watery in coffee. Nice and white and mild
Cashew Thumbs upThumbs down Great sour cream and cheese replacement, NOT good for drinking, cooking or coffee. Very white.
Hazelnut Thumbs upThumbs up Great in coffee (use 3 cups water)! Too strong of flavor for drinking and cooking; very white.
Macadamia Thumbs upThumbs down The BEST I tried in coffee (use 3 cups water); the problem is that it is VERY expensive!
Pecan Thumbs downThumbs down Horrible for everything!! Very watery and strong tasting; also had an icky brownish cast
Walnut Thumbs downThumbs down Horrible for everything!! The acid burns the tongue and tastes awful!

Here is my quick method from making milk from nuts

  1. Soak one cup of nuts in water, overnight
  2. Rinse the nuts well
  3. Get out your blender or liquefier; put in the nuts and add:
    • 1 teaspoon vanilla
    • 2 teaspoons honey (this is technically optional, but I think it adds great flavor)
    • 4 cups water (or 3 cups for a more creamy consistency)
  4. Liquefy well (I usually let it run for 4-5 minutes)
  5. While the nuts and water are liquefying spread a clean cotton (or muslin) cloth over a bowl. I use an old bleached cotton flour sack; but any cotton cloth with no print and a reasonably tight weave will work.
  6. Once the nuts and water are liquefied pour the liquid through the cloth into the bowl; then wring out the nut residue until it is as dry as you can make it.
  7. Refrigerate the milk in an air tight container.  More often than not you will have to shake the milk before you use it since it has a tendency to separate.

I take all the nut residue and spread it out on a cook sheet. The sheet goes in the oven to dry out.  When it is dry I put it in an airtight container and then use it in baking and as a filler in granola and other food.

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
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