Nut Milk – Apples to Zoodles

Vanilla Almond (or Cashew or Hazelnut) Milk

Jess — Thu, 26 Jun 2014 22:25:18 +0000

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Basic Vanilla Nut Milk

Author: Apples to Zoodles

Serves: Makes about 5 cups

Ingredients

1 cup raw almonds*, cashews or hazelnuts
4 cups filtered water
4 pitted medjool dates or 1 tbsp of raw honey, pure maple syrup, or 1 packet of stevia
2-3 tsp pure vanilla extract or 2 vanilla beans, chopped
a small pinch sea salt

Instructions

Soak the nuts in a bowl of water for 6-8 hours or overnight.
Strain and rinse the nuts.
Put the water and and nuts in the blender and blend on high for about 30 seconds.
Strain the milk through a nut milk bag into a large bowl. Save the pulp and make Almond Flour!
Pour the milk back into the blender, add the sweetener, vanilla and salt.
Optional: If you use dates or vanilla beans, strain through the nut milk bag again to avoid any remnants.
Store in the fridge in a sealed container for up to 3 days.
Alternative directions: Blend all ingredients in step 3, strain through the nut milk bag and store in the fridge. This method is easier, but if you plan on making almond flour it will have a sweet flavor and/or date remnants.

Notes

Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag in step 4. I have this one from Amazon. Strainers and cheesecloths do not work as well and are much harder to use.

For Whole30 use vanilla beans - not vanilla extract.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds though! It will taste weird.

Strawberry Almond Milk

Jess — Mon, 23 Jun 2014 23:25:06 +0000

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Strawberry Almond Milk

Author: Apples to Zoodles

Serves: About 5 cups

Ingredients

1 cup raw almonds*, hazelnuts, or cashews
4 cups Filtered Water
2-3 tsp pure vanilla extract or 1-2 vanilla beans, coarsely chopped
a small pinch of sea salt
8-10 ripe strawberries
optional, 1 tbsp raw honey or pure maple syrup, 1 packet of stevia, or a few pitted dates

Instructions

Soak the nuts in a bowl of water for 6-8 hours, or overnight.
Strain and rinse the nuts.
Place all ingredients in a blender and blend on high until smooth. About 30 seconds.
Strain the milk through a nut milk bag into a large bowl.
Store in a sealed container in the fridge. It will keep for about 3 days.

Notes

Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.

If you want to save the nut pulp to make Almond Flour I recommend following these instructions.

For Whole30 use vanilla beans.

*Truly Raw Almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds though! It will taste weird.

Orange “Creamsicle” Almond Milk

Jess — Sat, 21 Jun 2014 02:59:03 +0000

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Orange "Creamsicle" Nut Milk

Author: Apples to Zoodles

Serves: Makes about 5 cups

Ingredients

1 cup raw almonds*, cashews, or hazelnuts
4 cups filtered water
2-3 tsp pure vanilla extract or 1-2 vanilla beans, chopped
a small pinch of sea salt
½ cup fresh squeezed orange juice (takes about 2 large oranges)
optional: maple syrup, honey, or stevia, to taste

Instructions

Soak the nuts in a bowl of water for 6 to 8 hours or overnight
Strain and rinse the nuts.
Place all ingredients in a blender.
Blend until smooth, about 30 seconds.
Strain through a nut milk bag.
Store in a sealed container in the fridge for up to 3 days.

Notes

Check out all my other flavors of almond milk here!

I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.

If you plan on making almond flour I recommend following these instructions.

For Whole30 use vanilla beans - not vanilla extract.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.

Raspberry Almond Milk

Jess — Thu, 19 Jun 2014 06:32:54 +0000

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Raspberry Nut Milk

Author: Apples to Zoodles

Serves: Makes about 5 cups

Ingredients

1 cup raw almonds*, cashews, or hazelnuts
4 cups filtered water
2-3 tsp pure vanilla extract or 1-2 vanilla beans, chopped
a small pinch of sea salt
½ cup of raspberries, frozen or fresh
optional: maple syrup, honey, or stevia, to taste

Instructions

Soak the nuts in a bowl of water for 6 to 8 hours or overnight.
Strain and rinse the nuts.
Place all ingredients in a blender.
Blend until smooth, about 30 seconds.
Strain through a nut milk bag into a large bowl.
Store in a sealed container in the fridge for up to 3 days.

Notes

Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.

If you want to save the nut pulp to make Almond Flour I recommend following these instructions.

For Whole30 use vanilla beans - not vanilla extract.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.

Banana Almond Milk

Jess — Thu, 19 Jun 2014 05:45:28 +0000

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Banana Nut Milk

Author: Apples to Zoodles

Serves: About 5 cups

Ingredients

1 cup raw almonds*, hazelnuts, or cashews
4 cups Filtered Water
2-3 tsp pure vanilla extract or 1-2 vanilla beans, chopped
a small pinch of sea salt
1 ripe banana
optional, 1 tbsp raw honey, pure maple syrup, or 1 packet of stevia

Instructions

Soak the nuts in a bowl of water for 6-8 hours, or overnight.
Strain and rinse the nuts.
Place all ingredients in a blender and blend on high until smooth. About 30 seconds.
Strain the milk through a nut milk bag into a large bowl.
Store in a sealed container in the fridge. It will keep for about 3 days.

Notes

Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.

If you want to save the nut pulp to make Almond Flour I recommend following these instructions.

For Whole30 use vanilla beans - not vanilla extract. For 21DSD use an unripe banana.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.

Chocolate Hazelnut Milk

Jess — Thu, 19 Jun 2014 05:40:46 +0000

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Chocolate Hazelnut Milk

Author: Apples to Zoodles

Serves: About 4 cups

Ingredients

1 cup raw hazelnuts, almonds*, or cashews
4 cups filtered water
2-3 tsp pure vanilla extract or 2 vanilla beans, chopped
a small pinch of sea salt
1 tbsp raw cacao or carob, or more to taste
2 tbsp raw honey, pure maple syrup, or 1 packet of stevia

Instructions

Soak the nuts in a bowl of water for 6-8 hours, or overnight.
Strain and rinse the nuts.
Place all ingredients in a blender and blend on high until smooth. About 30 seconds.
Strain the milk through a nut milk bag into a large bowl.
Store in a sealed container in the fridge. It will keep for about 3 days.

Notes

Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.

If you want to save the nut pulp to make Almond Flour I recommend following these instructions.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.