Prep 5 mins
Cook 5 mins
Based on a recipe from Victoria Boutenko's book, 12 Steps to Raw Foods. Preparation time doesn't include overnight soaking of nuts or seeds. I haven't tried this yet.
- 1 cup nuts (any) or 1 cup seeds, soaked overnight
- 2 cups distilled water (recipe calls for "pure water")
- 2 -3 dates
- 1⁄4 teaspoon celtic sea salt (optional)
- Add all ingredients to a blender and blend until smooth.
- Strain mixture through a nut milk bag or sprout bag.
- Pour into a jar.
This is a very nice base for drinks or shakes using a nut/seed milk. I used sunflower seeds, cause Im allergic to nuts and this way it was a little too earthy on its own for my taste. Maybe some agave nectar as an addition would fix that. It was super easy to make and overall Im very happy with this recipe! What a wonderful way of making your own nut/seed milk! THANKS SO MUCH for sharing this lovely recipe with us, Mersaydees! Made and reviewed for our VIP Chef in Veggie Swap #15. P.S.: Ill try some baking with the left over sunflower seed pulp. It is so creamy...
Have made this twice already (minus the sea salt), once just as a drink by itself, which was very nice, & the last time as the base for a mixed fruit smoothie, & that was REALLY, REALLY GOOD! Definitely a keeper recipe! [Tagged, made & reviewed for one of my Raw Food groupmates in the Vegetarian/Vegan Recipe Swap #6]
Yum, I made a double batch using organic blanched almonds from the farmers' market. It turned out creamy yet different than commercial almond milk- tastes more like almonds. It's relatively easy to make, though I did make a bit of a mess. I wish I had a use for the leftover almond pulp. This time it's going into the compost. Thanks for posting. Made for the Dec 08 veggie swap.