How To Make Your Own Nut Milks

Dear Friends,

When it comes to smoothie making, I’m nuts for nut milks! And while I usually buy it by the carton in the refrigerated section of the grocery store, it is possible (and easy) to make it yourself.

One of the reasons to make your own is because of the BPA often present in canned coconut milk. And some of the cartoned varieties of both of these milks contain a number of preservatives and sweeteners. (With almond milk, it’s very difficult to source brands that have nothing but “almonds” listed on their ingredient labels.)

Making nut milks will be much easier if you have a nut milk bag (you can find these easily online) and a high power blender from a good quality brand like Blendtec. If you blow out the motor in your blender from trying this, please don’t send me hate mail! LOL

To make coconut milk

All you need is 2 cups of organic, unsweetened shredded coconut and 4 cups of hot water.

Blend the coconut and water on high until you have a thick and creamy liquid. (If there’s no room in your blender, you can do this in batches.) Strain the milk into your nut milk bag to remove the bits of coconut. A fine mesh colander and cheesecloth would do the same thing, but it is a fussier process.

Flavor as you wish (pure vanilla or a pinch of cinnamon, perhaps!) and drink immediately or store in the refrigerator for up to 4 days.

Save the coconut pulp to make into coconut flour. Just spread the pulp on a parchment lined baking sheet and bake on a very low heat (no higher than 170) for about 35 or 40 minutes. You’ll know when it’s done when it’s completely dry. Grind it up in your food processor until it’s the consistency of coconut flour.

To make almond milk

For making almond milk, you need 1 cup of raw almonds and 4 cups of room temperature water (plus more water for soaking).

Soak your almonds in water for 8 hours or overnight, and rinse the almonds before placing in the blender with your 4 cups of fresh water. Blend on high until you have produced a milk. Strain through your nut milk bag, and store for up to 4 days in the fridge.

Don’t discard the almond pulp. Try dehydrating it to make almond meal by following the same process as with the coconut pulp. This process will take about twice as long for the almond pulp as it did for the coconut. You can also use your almond pulp in smoothies or for Paleo granola, cookies or muffins!

Amazing, right?

So there you have it—inexpensive nut milks AND a coconut flour recipe too! You really can save a lot of money by making your own!

I love using nut milks in my smoothies with our Perfect Paleo Protein, if you haven’t tried it you should, it’s delicious! Click here for details!

Leanne Ely, Your Dinner Diva

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