Feeling a little ambitious? Not keen on store bought almond milk? Why not try making your own nut milk? The best part about it is that you’re not constrained by the manufacturers limited varieties. You can make nut milk using pretty much any variety of nut or seed. You can also mix and match combinations. Cashew sesame pistachio milk? Yes please!
1. Place 1/3 cup of your chosen raw (this is important, do not use roasted nuts) nut(s) and cover with cold water. Leave to soak overnight, or for at least eight hours.
2. Place the soaked nuts in a blender or food processor with two cups of warm water. You can add a tablespoon of milled flaxseed to help emulsify if you want but you don’t have to. Blend/process on high speed for a couple of minutes until super smooth.
3. Line a sieve with a couple of layers of cheesecloth and place over a bowl. Pour the nut juice through slowly to filter out any remaining pieces of nut.
4. Finish by gathering up the cheesecloth and wringing over the bowl to get the rest of the liquid out.
5. Enjoy as you would any other type of milk: in baking, smoothies, over cereal, or drink straight-up. This should keep in a sealed jar, towards the back of your fridge, for up to four days.