- Dairy intolerant?
- Enjoy nut mylks?
- Don’t like the chemicals/rancid nuts/additives they use in many store-bought options?
Making your own nut mylk is super EASY 🙂
Avoid the nasties. Know the quality.
And, it’s super fresh and YUMMY.
The fun part is you can vary the nuts you ’mylk’.
Kirsty loves cashews with tremella; Catherine loves macadamias with collagen and vanilla; but almonds work well too.
You could go wild, try and blend two together. Mix and match, remembering to always rotate.
Ingredients:
½ cup cashews (or nuts of choice)
3 cups filtered water
Pinch of salt
Choose your own secret ingredients to add some “sugar and spice” to taste:
To naturally sweeten
- 1 tsp tremella powder
- ½ tsp of honey
- 1tsp vanilla paste
- 2-3 dates
- 15-20 drops of monk fruit
To add an extra bounce in your step
- 1 tsp beauty blend powder
- 1 tbsp collagen peptides
Method:
- Add the nuts to a bowl, cover with filtered water and a pinch of salt and put in the fridge overnight. (unless already activated* such as 2DIE4 Activated Cashew Nuts, if so, skip to #3)
- Rinse the nuts using fresh filtered water.
- Put all ingredients into a food processor and blend on high until the mixture is deliciously smooth. **
- Pour into a glass bottle.
- Refrigerate until cool, shake and ENJOY.
*See our blog: Activated almonds are a healthy snack: what are activated nuts?
**For some nuts such as almonds/macadamia, you may need to put the mixture into a nut bag or cheese cloth, rest it in a strainer and allow that liquid to separate from the nuts. Cashew’s are softer, so this step is usually not necessary.
Extra tip: Use the nut pulp for making other delicious delights such as protein balls, muffins or pancakes.
