Making your own nut mylk is incredibly easy and tastes substantially more delicious than store bought varieties. Unfortunately many store bought mylks contain less than 5% nuts and the flavour and shelf life are enhanced by supplementing sugar, preservatives and other additives.
Making your own ensures you gain all the nutritional benefits from nuts, which contain protein and an array of nutrients and vitamins that help promote satiety, enhance skin and tissue repair, support strong bones, a healthy heart and fight free radicals, encouraging optimum detoxification and longevity.
Make your own mylk in 5 simple steps.
- Soak 1 cup of raw nuts (we love almonds, hazelnuts, cashews or macadamias) in 2-3 cups of filtered water overnight or for 6 hours
- In the morning drain the nuts and rinse with filtered water
- Add the nuts to a food processor and add 4 cups of water, blend until smooth
- Strain the mixture through a nut mylk bag or muslin cloth to separate the liquid from the pulp
- Pour into a milk bottle and store in the fridge for 5 – 7 days
We don’t like to waste the pulp, it is perfect for baking biscuits or muffins, drying in the oven to make almond meal, or using for compost to nourish the garden.