Preparation in making nut milk is important, especially for people who already have digestive problems and food sensitivities. Almonds (as well as most other nuts) contain toxic substances known as enzyme inhibitors and phytates (phytic acid). These toxins can play havoc in the digestive system, blocking nutrients such as calcium, magnesium, copper iron and especially […]
Soaking and wrinsing
Add 4 cups of water to a jug or bowl and mix in 1 tablespoon of salt
Add 1 cup of almonds and cover with a tea towel or cheese cloth.
Soak the nuts in the salt water brine for 12 hours in total, ensuring that you rinse the nuts twice during this time.
When rinsing the nuts under filtered water the second time, aim to remove the salt residue and discard the salt water brine.
Place the nuts in a clean jug or bowl and add 1 - 2 teaspoons of flaxseeds (optional) remainig 4 cups of water and place in the fridge for 2 – 3 hours. Adding the flaxseeds will allow the milk to thicken a little more. Exclude this step if you have no concern for thickness.
If you wish to add a little sweetener to the milk, this will be the stage that you will need to add the pitted dates to the mixture to soak for a few hours. This is optional.
Blending and strainnig
Add the soaked nut mixture from the fridge (including the water) to a good strong blender, vitamix or thermo mixer and blend for as long as it takes to break down the size of the nuts into a pulp consistency.
Place a nut milk bag or cheesecloth over a bowl and pour the milk mixture through the cheesecloth or nut milk bag like a strainer.
When all the pulp and liquid has been strained through the nut milk bag or cheesecloth, squeeze any excess milk from the pulp mixture with your hands, allowing the milk to drain through the cloth. If you find that the milk is too rich, simply add more filtered water.
Store in the fridge for 2 – 3 days.