I have been planning on posting a recipe for a nut milk for a while and I was just in the middle of editing photos from making almond milk when I found out that June the 1st is the World Milk Day. Perfect opportunity to talk about milk alternatives! There are a lot of reasons why people stop using dairy in their diet. As you know my daughter is on a dairy free diet due to allergy but there are other reasons to consider using more plant based products.
The fact that a lot of animals suffers badly because of dairy industry and the way milk is produced nowadays, is a good enough reason to at least try some nut milk! If not in your coffee or tea, why not trying it on your cereal or in your morning porridge? There are so many benefits! Nut milks are packed with nutrients, vitamins and minerals and are naturally low in calories. They are amazing source of protein too.
I normally buy about three to four cartons of nut milk a week. This is for Phoebe’s breakfast, her bottles and my hot drinks. Occasionally, I use some in baking, cooking or smoothie making. Our favourite ones are cashew milk, coconut milk and almond milk. Only recently I started buying oat milk I absolutely love it in my coffee as it is super creamy. Newest addition to our ‘crazy milks’ (as my husband call these) is hemp milk which is great if you are after very neutral taste.
My favourite nut milk to make at home is a cashew milk as it is super easy to make and even my stick blender can do the job. I have borrowed a Ninja Blender from my mother in law to see if I can make almond milk and pumpkin seeds milk. This blender is very powerful and it is super easy to use. Essential for blending hard nuts and seeds. However, if you are after super silky smooth texture I recommend you strain the milk using a nut bag. The result can’t be compared with store bought milks but the fact that you don’t use any emulsifiers, additives and preservatives makes up for it!
The pumpkin seed milk I left unstrained simply because I ran out of time (life with a toddler…) and I decided to use it in cereals so no need for super smooth texture. Phoebe loves pumpkin seeds so I thought it would be a good addition to her morning cereal. They are full of zinc, omega 3 fats, antioxidants and the list just goes on! I chucked a few dates in for a nice sweet taste.
If you like pumpkin seeds check out these yummy breakfast cookies.
I recommend soaking all nuts and seeds overnight. By soaking them you get rid of some of the toxic substances found in nuts and grains and it also helps to release nutrients and help digestion. Not to mention they are lovely and soft and so much easier to blend.
Please leave a comment and let me know what is your favourite “crazy milk“?
- 200 g Almonds, Cashews, Pumkin Seeds or any other nuts Pre-soaked
- 250 ml Water
Soak the almonds or other nuts or seeds overnight. Get rid of the water they have been soaking in and replace by fresh water. Blitz in your blender for a couple of minutes. You can strain using a nut bag or a cloth. You can always peel the almonds after they have been soaking. The peel should come off easily.
Use the same method for any other seeds or nuts.
You can add dates or maple syrup for more flavour.
Keep in the fridge for about 4 days in a glass container.