Making home made nut milk or nut cream is delicious and it’s so much easier than you might think. Especially if you have a Vitamix blender. This recipe and how-to is focused on making cashew cream or cashew milk but the method is nearly identical for a variety of different nuts. I do believe in soaking my nuts in purified water before turning them into cream or milk. The timeline for nut soaking times is below.
Which Nuts are Best to turn into Milk?
I have made nut milks from almonds, cashews, hazelnuts, macadamia nuts and pistachios, but from what I understand the similar methodologies apply no matter which nut you decide to use. Macadamia nut milk in particular is amazing, so rich and full of incredible flavor, but it has got to be the most expensive nut milk you can make. I only make it as a special treat during the holidays.
How & Why to Soak Nuts for Milking.
Most nuts, seeds, grains and beans are covered in natural chemicals – enzyme inhibitors and toxins – that protect them while growing. These nutritional inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. Once harvested, those same chemicals, the major one being phytic acid – are indigestible to the human body and must be broken down before consumption. When food containing phytic acid is consumed, the acid combines with important minerals like calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption which inhibits our digestive systems’ ability to break the nut down properly.
The very simple process of soaking releases these chemicals, helping you to absorb your food’s essential minerals and nutrients.
Soaking nuts in filtered water makes them easier to digest and improves their flavor.
makes 1 quart
* I find that 1 cup of nuts is more than enough for 1 quart of milk, some people prefer 2 cups.
- 1 cup raw unsalted organic cashews
- 4 cups filtered or purified water (less water if you’re making cashew cream)
- pinch of himalayan sea salt
- 1 tablespoon local raw honey, agave or other sweetener
- 1 vanilla bean
1) Soak your raw cashews and vanilla bean in filtered water for at least 2 hours.
2) Discard soaking water and rinse your cashews and the vanilla bean.
3) Place soaked cashews, honey (or other sweetener), vanilla bean, a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
4) If you’re using a Vitamix blender it will blend the cashews smooth. If you’re not using a Vitamix then strain milk through a nut bag, doubled up cheesecloth or a fine mesh strainer.
Some people prefer not to strain their cashew milk, since it technically doesn’t have to be, (think about all those glorious creamy cashew cream sauces). Even though it has far less pulp than other nuts.
These same instructions work for any nut you may choose to use. Though, generally almonds & cashews are my favorites.
Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.