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Creamy Nut Milk

Mum, no cow!

Why can't we have smoothies and milk shakes without dairy? What's the whole deal about dairy anyway?

Some people are allergic to dairy (lactose-intolerant) and some people just dislike the taste of dairy or have chosen to be vegans, or are uncomfortable with the saturated fat content in dairy. At Thrive Kitchen, we simply love our smoothies with nut milk as our base! And yes, they can be creamy as well! Here is a simple, quick and fuss-free recipe to make cashew nut milk and almond nut milk.

Nuts have to first be soaked to remove the enzyme inhibitor surrounding the nuts.

For cashews: Soak for 2-4 hours

For almonds: Soak 8-12 hours

For pumpkin seeds: Soak for 4-6 hours

For walnuts (yes there is walnut milk too!): Soak for 1-2 hours. Soaking helps remove the bitterness.

For oats (to make oat milk): Soak for 6-8 hours

Once your milk starts to smell and taste sour, it has turned. Usually, they keep from between 3-4 days. That's the thing about fresh food with no preservatives! Make sure you get your nuts raw and not roasted!

Cashew Milk

Prep time: 5-10 minutes

Serves 4-5 glasses

Ingredients:

1 cup of soaked raw cashews, with the water drained.

2 cups of filtered water

Choice of adding 2-3 dates/ 1-2 tbsps of maple syrup/ coconut sugar/ honey (according to desired sweetness)

1 tsp vanilla bean paste/pure vanilla essence

Blend!

And then we have it! Our homemade cashew milk. It cannot be any easier and fresher!

One great thing about cashew milk is there is minimal pulp left over and the pulp naturally sinks to the bottom as residue. Hence, we do not need to spend time filtering out the pulp and squeezing the milk through a cheese cloth like when we make almond milk.

Almond milk

Prep time: 20 minutes

Serves 4-5 glasses

Ingredients:

1 cup of soaked raw almonds, with the water drained. (Its up to you if you want your almonds blanched.)

2 cups of filtered water

Blend!

Sieve milk through cheese cloth/nut bag lying on top of sieve (I find having a sieve as a support so much easier). Squeeze cheese cloth to extract as much liquid.

You can re-blend the pure almond milk or cashew milk with:

2-3 dates/ 1-2 tbsps of maple syrup/ coconut sugar/ honey (according to desired sweetness)

1 tsp vanilla bean paste/pure vanilla essence

Residue left over is termed the pulp. Store it atop a cheese cloth and freeze it. It can keep for two months in a freezer and about one week in the fridge.

What to do with the pulp? Dehydrate / toast it in the oven at 120 degrees celcius and then fold in melted chocolate and chips/ nuts. Shape into cookie sizes and freeze for a sweet treat!

Almonds and cashews are pretty expensive in Singapore. You can make milk using pumpkin seeds as well which is half the price of almonds.

Easy high protein nut milk you can enjoy with some homemade granola, fruits or on its own!

Check out how to make a berry smoothie with nut milk as base!

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