Prep 10 mins
Cook 8 hrs
This recipe is from Fit for Life; I've been using it for years as the basis for no-frills smoothies because it adds healthful creaminess without dairy or soy (both of which I like, BTW). Toasted nuts can be used in a pinch (as long as they're not salted) but the best and most healthful results are obtained with raw nuts. Keep in mind that buying from a bulk bin is probably cheaper and that pieces are even more cost-effective. Whole almonds or seeds can be soaked in the water overnight before blending, which is supposed to increase their bioavailability. You can get creative with this by blending different varieties; it's also good to try to imagine which nuts will complement your other ingredients (walnuts, for example, complement blueberries nicely). And of course, those who are sensitive to nuts should avoid this recipe.
- 1⁄4-1⁄3 cup raw nuts or 1⁄4-1⁄3 cup seeds, any kind
- 1 cup water (if using bottled juice, go for "natural" brands, if only because they usually taste better) or 1 cup juice (if using bottled juice, go for "natural" brands, if only because they usually taste better)
- If using water and whole nuts/seeds, soak overnight (optional).
- Blend until very smooth and strain, if desired.
- I use this for smoothies, hence I've never strained it--I think it's more healthful left as-is, but straining is probably a good idea for those who wish to use this as a milk substitute, e.g., as a topping for cereal; I imagine some use could be found for the pulp. Natural sweetener, i.e., honey; dehydrated cane juice; agave nectar, can be added to taste (I'd start with a teaspoon or less).
- Since I posted this, I've come to realize that upping the nuts/seeds to 1/3 cup and straining if using the milk for drinking plain makes REALLY decadent milks. Also, a nut milk bag is useful; eBay has at least one seller with very reasonably priced food-grade nylon bags for this purpose.
Works well. I used blanched slivered almonds as I didn't have whole raw ones on hand, no soaking and made it with spring water. It made a smooth milk which I did strain as I was using it in chai.
This is RIDICULOUSLY EASY to make and positively luscious. After I made the milk (using whole almonds) I threw in a small banana and a splash of vanilla. As far as I'm concerned, it's perfect without any sweeteners, as almonds are rather sweet on their own, and the added texture of the pieces of nuts in the milk are wonderful. I agree the added nutrition of those little pieces shouldn't be removed, and if you're eating cereal that little bit of extra crunch will not be a distraction, but a wonderful addition. Thanks much!!