Homemade Nut/Seed Milk
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Serves: 2 cups
 
Ingredients
  • ½ cup raw nuts/seeds (almonds, walnuts, pecans, pumpkin seeds, sesame seeds, or coconut flakes)
  • 2 cups water
  • 1-2 dates or ¼ teaspoon vanilla extract (optional)
Instructions
  1. Soak nuts/seeds for about 8 hours (optional, but recommended).
  2. Dump soaking water & rinse nuts/seeds.
  3. Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.
  4. Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.
  5. Tip: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days.
Recipe by Tracy Houle at https://tracyhoule.com/food_intolerance_symptoms/