• Ipashri

Nut Milk



I am always very skeptical of buying nut milk outside. Most of the brands widely available have all sorts of additives and preservatives. Making this once a week is a routine in our house. Sometimes I add cocoa powder and a dash of maple syrup to make a “chocolate milk” version for my kids.

Almond Milk:

1 cup almonds

5 cups Filtered water

1/2 tsp cinnamon

2 dates (optional)

3 Tbsp cocoa powder (optional)

1-2 tbsp of maple syrup (optional)

Soak the almonds in about 2 cups of water for a minimum for 5 hours (or you can soak it overnight).

Drain the water, pour the almonds in a high speed blender.

Then add 5 cups of water with either 1 tsp of cinnamon or 2-3 dates.

Blend on high for 1-2 minutes.

Strain using a nut milk bag.

Store in an airtight bottle or container in the refrigerator for 4-5 days. It will settle and thicken as it sits. Simply thin with more liquid, if needed, and give it a quick blend.

Coconut milk:

1 cup shredded coconut or frozen coconut chunks

5 cups of filtered water

1/2 tsp cinnamon

Pinch of sea salt

Put all ingredients in a high speed blender for 1-2 minutes.

Strain using a nut milk bag.

Store in an airtight bottle or container in the refrigerator for up to 3-4 days. It will settle and thicken as it sits. Simply thin with more liquid, if needed, and give it a quick blend.

Hemp Milk:

Hemp seeds do not need to be soaked and you do not need to strain the hemp milk either and hence this is super quick and easy. This is my goto recipe if I run out of almond milk or coconut milk in the fridge. I use it to make smoothies and protein shakes.

2-3 tbsp hemp seeds

1 cups filtered water

1/2 tsp vanilla extract (optional)

1/2 tsp cinnamon (optional)

Put all ingredients in a high speed blender for 1-2 minutes.

Store in an airtight bottle or container in the refrigerator for up to 3-4 days.


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