Although nut mylks may seem time consuming and expensive, a little goes a long way. When you buy a packet of your favourite type of nuts, nothing needs to go to waste when you make a mylk from it. We use every little bit.
Soak the nuts overnight for about 8-10 hours in filtered water with a dash of apple cider vinegar or squeeze of 1 lemon overnight.
Once ready, add 1 cup of nuts to 2 cups of filtered water to a large blender. In case you were wondering; 2 cups of nuts and 4 cups of filtered water will make 1 litre.
Blend for about 1 minute, or until there are no lumps and the liquid is creamy. You can taste the mylk once the nuts have settled slightly to see if it is creamy enough for you. If not, keep blending! If it is still not creamy enough for you, add more nuts, and blend further.
Poor the whole mix into a bowl through a cheese cloth or a nut milk bag. Squeeze all the liquid out, until the nut meal and mylk is completely separated.
Rinse the blender and place the mylk back in, and add any additional ingredients you prefer and blend until smooth. Have a final taste, and once you're satisfied, poor into glass jars or bottles.
Suggested Serving: Use in any hot drinks, smoothies or on its own with some home made cookies.
Make you own almond meal by spreading the wet nut meal after straining the liquid over a tray and place into your oven at 70 degrees. It will take all day (about 10 hours) for the meal to be completely dry, so check by tasting or feeling to see if it still moist. If still moist, keep it in there for a couple more hours, or leave overnight. All nuts will take a different time.
Use the nut meal in baking, homemade muesli, Cyndi's breakfast - CADA, smoothies, protein balls, cakes and smoothies.
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