Prep 15 mins
Cook 0 mins
There is nothing like fresh squeezed nut milk. It's so easy to prepare, and so worth it. On top of amazing milk, with no additives or thickeners, you can dehydrate your pulp and grind into a lovely nut flour to use in baking, or raw vegan breads/cookies, etc.
- 3⁄4 cup pecans, soaked over night
- 1⁄4 cup sunflower seeds, soaked 2 hours
- 3 -4 cups water
- 1 -2 pitted dates (optional) or 1 -2 honey (optional)
- 1 teaspoon vanilla extract
- In blender, mix nuts, seeds and water. (The less water used, the creamier milk becomes).
- Pour mixture into a nut milk bag. (you can also use paint bags found at Lowes or Home Depot, or use cheesecloth).Gently squeeze liquid from pulp into a bowl. Be careful not to apply too much pressure on bag, but be firm. Once you have done so, empty pulp into a zip lock bag and freeze. When you collect enough pulp, spread on a non-stick dehydrator tray, covered with a mesh sheet, and dehydrate @ 110 degrees F for 8-12 hours or until dry. Crumble or run through ginder or dry blade and use as almond flour. I store flour in glass mason jars, in freezer.
- Pour milk back into blender and add dates and extract. Feel free to add fruit or chia seeds to thicken. Drink as is, or use a a base for smoothies.