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Nut Milk Three Ways: Sea Salt + Vanilla Almond Milk, Chocolate Hazelnut Milk, And Matcha Cashew Milk

nut milk three ways: vanilla and sea salt almond milk, chocolate hazelnut milk, and matcha cashew milk // gratitude and greens // #vegan #plantbased #recipe

On Monday, I did not leave my bed. On Tuesday, I felt a little better. On Wednesday? I was back in bed. I felt somewhat victorious for having survived Toronto’s coldest day of the year so far, only to fall victim to an awful stomach bug. For the past few days, my diet has consisted of warm water with lemon and raw honey, coconut water, saltine crackers, and very soft apple bananas. The smells of most foods have become off-putting to me, and even Masterchef was difficult to watch without feeling nauseous. While this bug has been terrible, I am grateful that my body is healthy enough to fight it off—even if it means throwing up at three in the morning—and I remain in awe of how amazing the human body is when it comes to healing. (Side note: isn’t it incredible that our hearts beat every second, minute, and hour of every single day? Am I the only one who is blown away by this?)

Although I feel a bit better today, I am under the orders of both my boyfriend and doctor to not overexert myself in the next two weeks… which is hard, because I like to get stuff done. Not to mention I’m in the midst of job-hunting, furnishing my apartment, and a whole other slew of long term tasks. I’m keeping my fingers crossed that the bug is on its way out and is not going to return!

In the meantime, here is a how-to post on nut milk. I thought it was about time, since it’s a huge part of my diet and the recipes I share on here. Making your own nut milk is super easy and rewarding, and I love knowing everything that goes in my nut milk. It weirds me out to read the ingredients label on the box of store-bought nut milk because a.) there are ingredients that are unnecessary in making nut milk and b.) why don’t I recognize these ingredients?! Sugar, preservatives, stabilizers… sorry, but… no thank you! Homemade nut milk for me, please!

nut milk three ways: vanilla and sea salt almond milk, chocolate hazelnut milk, and matcha cashew milk // gratitude and greens // #vegan #plantbased #recipe

While I’ve included my formula for basic nut milk below, I’m also sharing three variations of nut milk that I enjoy: sea salt and vanilla, dark chocolate, and matcha. All three are delicious, but I just love the flavour of matcha and it is by far my favourite nut milk to drink. The vanilla milk is great with granola and for making oatmeal, and the dark chocolate one is just a treat to drink in itself. I have yet to try chocolate milk with granola, but I imagine it would be very tasty. If I’m being honest, though… I would have to say all three are the best ;)

I highly recommend soaking your nuts overnight to soften the nuts for blending, as well as ridding the nuts of phytic acid.

PHYTIC ACID
Phytic acid is found in the bran or hull of whole grains, nuts, seeds, and legumes, and is a naturally occurring toxin within these foods. Humans, however, cannot digest phytic acid. What happens when we consume phytic acid is that certain minerals such as calcium, iron, magnesium, and zinc, are bound with the acid. This disrupts our digestion and prevents us from absorbing many of the minerals essential to human health. By soaking, sprouting, or fermenting grains, nuts, seeds, and legumes, we can make these foods and their nutrients more easily digestible and available. Although this may not be the case for all those who with celiac disease, studies have found that sourdough bread (which requires dough fermentation) made with wheat and other nontoxic flours, such as oat, millet, and buckwheat, are more easily digestible by those with celiac disease. Furthermore, protein digestibility increases significantly when grains undergo the process of lactic fermentation. 

nut milk three ways: vanilla and sea salt almond milk, chocolate hazelnut milk, and matcha cashew milk // gratitude and greens // #vegan #plantbased #recipe

To make basic nut milk, you’ll need the following:

  • a high-speed blender – I use a vitamix
  • nut milk bag
  • a large jar/container – I like to use a quart-sized, widemouth glass jar
  • 4 cups filtered water
  • 1 cup nuts, soaked overnight
  • sweetener of choice: maple syrup, agave, raw honey, dates

To make the nut milk:
1. Blend the nuts and water together.
2. Line a pitcher, large bottle, or jar with your nut milk bag. Pour the nut milk through. Lift the bag up, and using your hands, squeeze the bag to release any excess milk into your pitcher/jar. If you’re using a pitcher, pour the nut milk into a jar or container that can be sealed.
3. Remove the bag and empty the pulp.
4. Seal and refrigerate. The nut milk should keep for 4-5 days.

nut milk three ways: vanilla and sea salt almond milk, chocolate hazelnut milk, and matcha cashew milk // gratitude and greens // #vegan #plantbased #recipe

SEA SALT + VANILLA ALMOND MILK
Yields a little over a quart.
INGREDIENTS

  • 4 cups filtered water
  • 1 cup raw, organic almonds, soaked overnight
  • 1 vanilla bean, scraped, or 1 teaspoon vanilla extract
  • 3/4 teaspoon sea salt
  • your sweetener of choice, to taste – I used 3-4 tablespoons of maple syrup

1. Blend the nuts, water, vanilla bean, salt, and your sweetener of choice together.
2. Line a pitcher, large bottle, or jar with your nut milk bag. Pour the nut milk through. Lift the bag up, and using your hands, squeeze the bag to release any excess milk into your pitcher/jar. If you’re using a pitcher, pour the nut milk into a jar or container that can be sealed.
3. Remove the bag and empty the pulp.
4. Seal and refrigerate. The nut milk should keep for 4-5 days.

nut milk three ways: vanilla and sea salt almond milk, chocolate hazelnut milk, and matcha cashew milk // gratitude and greens // #vegan #plantbased #recipe

CHOCOLATE HAZELNUT MILK
Yields a little over a quart.
INGREDIENTS

  • 4 cups filtered water
  • 1 cup raw, organic hazelnuts, soaked overnight
  • 1 cup dark chocolate, chopped
  • your sweetener of choice, to taste – I used 2 tablespoons of maple syrup

For the chocolate milk, I’ve tried blending the chocolate with the milk, melting the chocolate to put it in, and half and half. I think I prefer melting the entire cup of dark chocolate to add into the milk, which gives it a richer chocolate taste.

INSTRUCTIONS 
1. Blend the nuts and water together.
2. Line a pitcher, large bottle, or jar with your nut milk bag. Pour the nut milk through. Lift the bag up, and using your hands, squeeze the bag to release any excess milk into your pitcher/jar. If you’re using a pitcher, pour the nut milk into a jar or container that can be sealed.
3. In a medium saucepan or pot, melt the chocolate with the hazelnut milk over low heat. Whisk. Sweeten to taste.
4. Pour the milk into a jar.
5. Seal and refrigerate. The nut milk should keep for 4-5 days.

nut milk three ways: vanilla and sea salt almond milk, chocolate hazelnut milk, and matcha cashew milk // gratitude and greens // #vegan #plantbased #recipe

MATCHA CASHEW MILK
Yields a little over a quart.
INGREDIENTS

  • 4 cups filtered water, 1/2 cup of which is boiling temperature
  • 1 cup raw, organic cashews, soaked overnight
  • 2 teaspoons matcha powder
  • your sweetener of choice – I used 3-4 tablespoons of maple syrup

INSTRUCTIONS 
1. Blend the nuts and 3 1/2 cups of water together.
2. Place the matcha powder in a wide bowl. Pour the 1/2 cup of boiling water into the bowl and whisk vigorously until the matcha has dissolved.
3. Pour the matcha into the nut milk and blend. Sweeten to taste.
4. Line a pitcher, large bottle, or jar with your nut milk bag. Pour the nut milk through. Lift the bag up, and using your hands, squeeze the bag to release any excess milk into your pitcher/jar. If you’re using a pitcher, pour the nut milk into a jar or container that can be sealed.
5. Seal and refrigerate. The nut milk should keep for 4-5 days.

Happy nut milk making!

Wishing you much love and happy kitchen adventures,
Gen.

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11 Comments

  1. Rebecca @ Strength and Sunshine
    February 21, 2015

    Homemade nut milk will always be a favorite! I love the matcha cashew! (GREEN MILK! Yes!)
    And keep healing my friend! Take it easy! XOXOXOXOXOXO

    Reply
  2. Alanna
    February 21, 2015

    ALL of these flavors look and sound amazing, but that matcha!!! I am guilty for buying store-bought and I absolutely hate it. I’ve been wanting to make my own since forever now and I really need to get on it! Thanks for sharing and feel better soon!! :)

    Reply
  3. Natalia
    February 21, 2015

    Oh, Gen, I am sorry to hear you are not so well….but I do hope you are getting better soon!
    Love your chocolate milk because it contains hazelnuts, but matcha milk is something i also adore and never thought of trying to make it with cashew. Thank you for the idea will make it this weekend!
    Take care and hugs!

    Reply
  4. Shashi at RunninSrilankan
    February 21, 2015

    Wow – thanks for this – I have never tried making nut milk – I am loving all the flavored options – specially that chocolate hazelnut one! YUM!
    Hope you are feeling better soon!

    Reply
  5. Farrah
    February 21, 2015

    A vitamix is the first thing I’m gonna get for myself if/when I finally make it out of med school, as a present to self for making it out alive! :O All three of these look amazing, and I love, love, love matcha! <3

    I hope you feel better soon! <3 Please get some rest!

    Reply
  6. Arman @ thebigmansworld
    February 21, 2015

    Argh hope you get better soon, my friend! Lucky you have these nourishing, gorgeous milks to drink!

    Reply
  7. Sonali- The Foodie Physician
    March 11, 2015

    All three of these sound amazing but I’m a sucker for chocolate so that “nutella” milk is calling my name!

    Reply
  8. Emily
    March 20, 2015

    Love the Matcha Cashew Milk idea! And what a beautiful milk that makes. Wish I would’ve made this for St. Patty’s Day this year!

    Reply
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