The Easiest Nut Milk

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I’ve never liked cow’s milk. My mother used to make my brothers drink glasses of the stuff when we were little, but for some reason (I’m not sure why) she never made me. Dairy has just never seemed to sit well in my body, never seemed to do me much good. For years I used to have rice milk on my cereal, which is delicious, but fairly sugary, if only made up of natural sugars from rice. I still have it sometimes, along with unsweetened soya milk, which is great as it has a fair bit of protein in it, but it can be tricky to find a soya milk that is literally just soya beans and water, without added sugar or things like monopotassium phosphate or gellan gum. The latter is supposedly a ‘stabiliser’ – something to artifically make all the ingredients blend and stick evenly together to make sure it ‘looks’ nice for consumers.

The best kind of milk, hands down, is nut milk. Almond milk is probably my favourite, but hazelnut milk and cashew milk are also scrumptious. When you take a sip and get that faintly sweet, nutty taste, it’s divine, especially splashed over porridge. But like soya milk most of the ones you find in supermarkets have those mysterious added ingredients which aren’t actually food, and most people have no idea what they are or stop to question them or what they might be doing to their bodies. Just the way food companies and corporations like Alpro and Tesco like it.

The freshest and most nutritious nut milk you can drink is (as with everything) the homemade from scratch kind. And when you make it at home, you know it’s literally nuts and water. When I have the time, I soak nuts overnight and then blend them with water before straining out the milk through a cheesecloth. But a lot of us in this 21st century world don’t have the time, especially first thing in the morning, or else we forget to soak the nuts the night before or often feel lazy. I’m guilty of all those things. That’s why a couple of weeks ago, I had a light bulb moment.

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I adore nut butters, forever spreading them on rye bread or rice cakes or just licking them straight off a spoon. Like nut milks I try to make them as often as possible but most of the time I live off nut butters bought from my local health food shop. I always either get Meridian or Carley’s. Carley’s is so great as they supply raw white almond butter, so it’s full of nutrients, having not been heated and lost some of its goodness. You can’t beat the creaminess of Meridian nut butters though. Either way, they’re both fantastic as they are literally just nuts, completely natural and with no added ingredients. You may be surprised that almost all shop bought peanut butters have added palm oil – for some reason (even the Whole Earth brand which purports to be sustainable and environmentally friendly) the people making peanut butter feel the need to take the natural peanut oil out and put palm oil in. Which just seems totally crazy to me.

But the crucial point here is that you can use these nut butters to make nut milks. Simply by scooping a couple of teaspoons of the butter out and then whizzing it up with water. Done in under a minute and voilà! You’ve got nut milk. And, especially if you use raw nut butter, you have a natural, delicious, nutrient-rich, protein-dense, sugar free milk to enjoy and gulp down whenever you like.

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Makes one small jug of nut milk:

  • 2 teaspoons of nut butter (almond, cashew, hazelnut or a mix)
  • 1 cup of water

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Place the nut butter and water in a blender (or, even easier, in a container for using with a hand blender) and blend for 10 seconds. Pour the mix out into a jug or bottle and seal, and store in the fridge. Most importantly – enjoy!

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11 thoughts on “The Easiest Nut Milk

  1. I had no idea you could make it this way, with nut BUTTERS!! I just bought some blanched almonds and am going to attempt making my first batch of almond milk this week (as soon as I find a cheesecloth….) I’ll have to also try this method though too because now I’m curious!
    Also, nut milks that are just nuts and water will separate into nut parts and cloudy colored water on the shelf of a store, making it less than appealing to customers (kind of along the same lines as chocolate milk separates when left to sit…). The “stabilizers” act as mixing and binding agents so all of it stays together. Us in the “natural world” don’t get freaked out about a little separation but the general consumers are still not caught up to us yet 😉
    Great and genius post! Cheers!!

    Like

  2. Blimey. I had no idea whatsoever that you could do this!

    We often have trouble finishing both jars of nut butter and tetra-packs of almond milk before they’re past their best, so with this method we’ll hopefully make better use of 1 resource whilst doing away with the need for a second. That’ll save a few bob, and should taste better into the bargain.

    You just made a Yorkshireman terribly happy…!

    Like

  3. Pingback: Quick and Easy Home Made Almond Milk | PALEOVIRTUS

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