Header Photo Credit: CAN CAN Nut Milk
After much experimentation, I want to share with you my favorite nut milk recipe to date. It’s made from acombination raw brazil nuts and almonds. I actually love the taste of the milk I make with brazil nuts alone, but the problem is I love it a little too much! Why? Brazil nuts contain a large amount of selenium, an important mineral that gives us antioxidant protection and support for proper thyroid and immune function. We need only a small amount, however, and too much of it in our system can lead to adverse health effects. This is why I decided to do a 50/50 split of brazil nuts and almonds, which I consider a super food due to their LDL cholesterol-lowering effects and high nutrient content including vitamin E, magnesium, and potassium.
The only equipment you need is a high speed blender (I’m partial to the Vitamix) and a nut milk bag, which you can find online or at your local health food store. I also like to order the almonds online to ensure they are truly raw. (almonds grown in the U.S. are required by law to be pasteurized, which typically involves high heat, yet the company is still permitted to label them “raw”.) Find almonds grown outside the U.S. that specifically say they are raw AND unpasteurized. For more information on this topic click HERE.
- 1/2 cup raw brazil nuts
- 1/2 cup truly raw almonds
- 3.5-4 cups water
- 3 medjool dates (pitted)
- 1 tsp pure vanilla extract
- cinnamon to taste
Soak the nuts in water for a minimum of 12 hours, preferably 24 hours. Rinse thoroughly and place in Vitamix or other high speed blender. Add the rest of the ingredients (less water means creamier and thicker milk). Blend thoroughly. Pour into a nut milk bag that you have placed in a large bowl. Slowly, strain the liquid through the bag by twisting and squeezing it until no more liquid comes out. Pour into container that seal as tightly as possible and store in refrigerator. Best if consumed within 48 hours, but will usually be ok for 72 hours.