WHat is NUT/SEED MILK?
Nut/seed milks are non-dairy milks made out of filtered water with any nut, seed and/or sweetener of your choice. It is made by blending all ingredients together and straining through a fine fabric to separate the pulp from the liquid.
Why nut/seed milk?
Nut/seed milk is a healthy and inexpensive alternative to conventional dairy. They provide a perfect way to still enjoy the versatility of cows milk without the dairy proteins or lactose involved. Statistics show that many people are choosing dairy free milks and other products due to intolerances, allergies, concerns about sourcing or just taste preference. Nut/seed milks are easier on digestion, humane, environmentally sustainable, easy to make yourself, affordable, and taste delicious!
Why make nut/seed milk yourself?
While there are numerous commercially-made non-dairy milks now widely available, many brands contain added sweeteners, oils and undesirable ingredients such as carrageenan to remain shelf-stable and keep a consistent texture. Carrageenan is a very common food additive made from red seaweed which is often used in organic/natural food brands to emulsify or thicken. Joanne Tobacman, MD has been a predominant physician-scientist in addressing how carrageenan should be taken out of our food systems due to the studies showing carrageenan may increase the risk of stomach ulcerations, glucose intolerance, and is cancer promoting. Like virtually every other food or drink, nut/seed milk is both less expensive and healthier when you make it yourself. Commercial non-dairy milks are not ‘living’ foods because they are heated to very high temperatures, thus destroying many of the vital nutritional benefits of the plant-based foods which are present in their whole form. These products are also not made from activated (soaked) nuts and have a very low percentage of their active ingredient (typically around 2-5%), thus they are mostly water and difficult to digest.
In summary, making it yourself means:
In summary, making it yourself means:
- It's FRESH
- You can activate your nuts/seeds, making it easier to digest
- It's a LIVING food
- No hidden or undesirable ingredients
- It's inexpensive
- You get to choose where your ingredients come from and options such as organic, insecticide-free, fair trade etc.
- Higher nut/seed content – usually around 20%
- Use a sweetener of your choice!
How do I make nut milk?
It’s super quick and easy!
The left-over pulp is absolute gold and can be used in so many different recipes. Some favourites are raw cacao protein balls, cakes, biscuits or mixed in cereal or porridge. Pets and chooks love the raw pulp, or dispose it in the compost bin or worm farm. It can be refrigerated for up to 5 days or frozen for up to 4 months.
- Place 1 cup soaked nuts or seeds of your choice in the blender (ideally soak for 8 hours or more and rinse before use)
- If desired, add a pinch of salt, a few drops of solè, a vanilla pod or 1-2 pitted dates
- Add 4 cups of filtered water and blend at high speed until the nuts or seeds are well pulverised
- Strain the pulp and milk through the strainer bag into a bowl or jug. Gently squeeze the bag until all the milk has been extracted
- Store in an air-tight glass jar, jug or container and keep refrigerated for up to 3 days
The left-over pulp is absolute gold and can be used in so many different recipes. Some favourites are raw cacao protein balls, cakes, biscuits or mixed in cereal or porridge. Pets and chooks love the raw pulp, or dispose it in the compost bin or worm farm. It can be refrigerated for up to 5 days or frozen for up to 4 months.
