How to Make Your Own Nut Milk In Under 3 Minutes (With ZERO Soaking or Straining!)
Sound a little too good to be true? Then you must learn this magical nut milk making hack asap!
Let's first summarize the two main options we all have when it comes to sourcing an appropriate dairy alternative.
First, we can make it fresh. Which for most flavors of nut milk means soaking the nuts overnight, blending with water, then straining through a nut milk bag. Yes, it doesn't sound too complicated but when you need fresh nut milk on the fly...ain't nobody got time for it.
The other option is to purchase some pre-made nut milk from the store, and while options are getting better these days, it is still tricky to find alternatives that don't contain additives like gums, carrageenan, shelf stabilizers, synthetic vitamins, “natural” flavors (which aren't regulated, so could be pretty much anything), salt, and too much sweetener.
But there is a 3rd option, which may very well be the best of all! The perfect hack if you're short on time, or just plain lazy in the kitchen (no judgment!).
All it takes to make a creamy, frothy, heavenly batch of fresh nut milk with zero additives is a jar of stone ground raw nut butter, some purified water, a pinch of Himalayan or sea salt, a dash of sweetener (if you choose...) and some (totally optional) flavors to spice things up like vanilla, cacao, cinnamon, or even cardamom.
If you can't decide which flavor to try first, the recipe below is a great option. Cashew butter is like ambrosia from heaven - so creamy, decadent, and naturally sweet, it makes the perfect base for nut milk. Let this recipe serve as inspiration for you, and try your own blends with a variety of nut butter flavors from hemp seed, to hazelnut, to sprouted almond or even wild pine nut. Be creative, have fun, and save yourself some major time and energy.
Vanilla Ambrosia Instant Cashew Milk
Makes 1, 16 oz serving
2 tbs Dastony Stone Ground Raw Cashew Butter*
16 oz water
2 tsp raw honey or maple syrup
1/4 tsp vanilla extract
2 pinches Himalayan salt
1. Blend ingredients. That's literally IT. We told you it was easy.
Drink as is, use in coffee or tea, use as a base for smoothies, or serve over oatmeal or granola. Can be stored in the fridge for up to a week in an airtight (preferably glass) container, however, no real need since it's so easy to make on the fly!
*Use stone ground butter for best results. Stone grinding produces an unparalleled creamy texture that is hard to achieve by any other method. This allows for the best possible nut milk texture without any grit and minimal separation.