Dairy-free Brazil Nut Milk Recipe
Dairy-free Brazil Nut Milk is packed with protein and an excellent source of B complex, manganese, selenium, potassium, calcium, iron, phosphorus, and zinc. It’s the perfect milk alternative in smoothies, over oatmeal and berries.
Dairy-free Brazil Nut Milk Recipe
Dairy-free Brazil Nut Milk is packed with protein and an excellent source of B complex, manganese, selenium, potassium, calcium, iron, phosphorus, and zinc. It’s the perfect milk alternative in smoothies, over oatmeal and berries.
Servings Prep Time
6people 10minutes
Servings Prep Time
6people 10minutes
Ingredients
Instructions
  1. Soak brazil nuts in water for 2 hours. Strain and rinse nuts before transferring to a blender or Vitamix.
  2. Add 2 cups water and blend on high for 90 seconds. Pour contents through nut milk bag with glass bowl underneath. Gently squeeze nut milk bag until all of the liquid is removed from the pulp. Transfer pulp back into blender.
  3. Add remaining 2 cups water, medjool dates, lecithin granules, cinnamon, salt, and organic vanilla extract or vanilla powder. Blend on high for 90 seconds. Pour mixture back into nut milk bag, squeezing out liquid over glass bowl combined with the first batch.
  4. Stir with a spoon to combine, transfer liquid to a pitcher and refrigerate up to 3 days.
Recipe Notes

Recipe Notes:

  • You can run the pulp through the blending process three times if you prefer a thinner milk.
  • I like to strain the liquid into the nut milk bag over a wide-mouth glass pitcher with a pour built into it for easy transfer to a refrigerated container.
  • You can find lecithin in the cooler of your local grocery co-op.
  • You can freeze the nut pulp for future raw recipes, add to compost pile, or dispose of it.

Recipe found on www.culinarybutterfly.com

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