Raw Nut Milk (Almond, Cashew, Walnut, etc)

Per serving of almond milk: 180 calories, 13 g fat, 0 mg cholesterol, 2 mg sodium, 0 mg potassium, 8 g carbohydrates (0 g sugar), 0 g fibre, 8 g protein.
Per serving of walnut milk: 273 calories, 23 g fat, 0 mg cholesterol, 0 mg sodium, 0 mg potassium, 10 g carbohydrates (0 g sugar), 3 g fibre, 6 g protein
Per serving of cashew milk: 262 calories, 21 g fat, 0 mg cholesterol, 7 mg sodium, 259 g potassium, 15 g carbohydrates (2 g sugar), 2 g fibre, 7 g protein.
Per serving raw hemp milk: 246 calories, 17 g fat, 0 mg cholesterol, 4 mg sodium, 4 mg potassium, 9 g carbohydrates (6 g sugar), 4 g fibre, 13 g protein

SLPMGR @hollister44

Canada

Saved

Ingredients

4 servings

1 craw almonds, cashews, walnuts, shelled hemp seeds, etc
Water for soaking nuts
3-4 cwater
1/2vanilla bean, split, and seeds scraped and reserved, or 1 tsp vanilla extract
3Medjool dates, pits removed, optional
1 tbsplecithin granules, optional (to act as emulsifier)

Saved

Steps

1

Soak overnight in the fridge (or 10-12 hours during the day). Drain the soaking water and discard (to remove phytic acid).
2

Combine the nuts, water, vanilla bean seeds, dates (if using)m and lecithin (if using) in a blender. Using 3 c of water makes a creamy milk (whole or 2% consistency) and using 4 c of water makes a thin milk (1% or fat-free milk consistency). Blend on high speed until smooth.
3

Strain the almond milk through cheesecloth to remove any lumps or almond skins. Serve immediate or refrigerate in an airtight jar for up to 3 days. Tastes best after chilled for several hours. If separated, it may require shaking, a quick pulse in the blender, or a quick spin with a handheld immersion blender.