Homemade nut milk – what a concept! In my opinion, nut milk is nature’s gift to those who are dairy-free but still want to enjoy milk in their diets. The fact that you can make this Brazil nut milk beverage with only a handful of nuts and water, plus some optional extras like Medjool dates, vanilla, and cinnamon is the reason anyone can add this nut milk to their recipe box of delicious things to make.
There is something for everyone (unless of course, you have nut allergies – sorry) because the list of nuts made into milk is extensive. Almonds – Walnuts – Hazelnuts – Brazil Nuts – Cashews – Pistachios – Macadamia – Pumpkin Seeds – Sunflower Seeds – Sesame seeds – Hemp Seeds. However, I consider Brazil nut milk to be one of my “Besties” when it comes to nut milk.
The flavor profile is extra creamy with just a touch of natural sweetness. It brings a whole new excitement to the usual oatmeal and berries in the morning. Some of my other favorite uses for this dreamy beverage is to splash it over berries with a little honey for a healthy dessert option, or add it to morning smoothies for an instant protein boost. Oh, but the fun doesn’t stop there my friend.
Blend it with a bit of organic cocoa powder, pour it into popsicle molds and voila – delicious popsicles without all of the extra added sugars, coloring and additives that create havoc on our gut. Nut milk has endless possibilities that are limited to only your imagination.
My friend, Laurie, is the master of making the perfect balance of flavors when it comes to nut milk. A large selection of her recipes are featured in my upcoming cookbook, including Brazil nut milk. Check out the recipe below to learn how to make it.
Share this Post
|Prep Time||10 minutes|
- 3/4 cup raw organic brazil nuts
- 4 cups water divided
- 3-6 Medjool dates pitted
- 1 teaspoon lecithin granules optional
- 1/2-1 teaspoon cinnamon
- 1 pinch Himalayan sea salt
- 1 teaspoon organic vanilla extract or vanilla powder
- Soak brazil nuts in water for 2 hours. Strain and rinse nuts before transferring to a blender or Vitamix.
- 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.
- 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.
- Stir with a spoon to combine, transfer liquid to a pitcher and refrigerate up to 3 days.
- 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