Nut Mylk (raw vegan)

Can't believe I don't have a post for making nut mylk!! I make this all the time with various different nuts or seeds.

Great for making puddings (chia pudding or vegan pudding made with kanten/agar agar, like vegan panna cotta recipes), pouring over home made cereal/muesli/grainola or topping off coffee (diy cold brew coffee concentrate)!!

Up close - see how it is frothy? Perfect for a "latte" with coffee concentrate.

You can soak your nuts before making the milk- supposedly offers more nutrition. Soaking makes it easier to blend, especially if you have a "regular" blender (instead of a vitamix or blendtec etc.).

You can use a "nut milk bag" which is a fine cheesecloth. It will strain out any chunks. People use the leftover pulp for cookies raw crackers and other recipes.

Personally I go the lazy route most often- put it in the blender then drink.

Blend:
1/4 C nuts or seeds
2.5 C filtered water
2-4 medjool dates, pitted (more or less depending on how sweet you want it)
pinch salt

Nut/Seed suggestions:

• Almonds (good for protein and minerals)
• Walnuts (good for omega 3 fatty acids)
• Brazil Nuts (rich and creamy, similar to half and half)
• Pecans (makes a really rich milk and a decadent coffee)
• Sunflower seeds
• Pepitas/pumpkin seeds (good for magnesium)