Today I’m sharing a couple of fun variations on my classic Almond Nut Milk recipe, one that I shared a while back as it’s a staple recipe of mine that I make almost weekly. These three nut milk recipes are all incredibly delicious, simple to make, contain no artificial sweeteners, preservatives or food colorings- just nuts, water, and some natural flavors. Use these delicious creamy non-dairy milks just as you would any other dairy product; I love it plain, with cereal, granola, muesli, porridges, and of course… dipping cookies!
These are three of my favorite variations on nut milk including Cocoa Brazil, Strawberry Almond, and Vanilla Cashew. These nut milks (or should I say NOT-milk, ha) are also perfect for those of you who may suspect your body isn’t tolerating dairy well or simply want to have some fun in the kitchen and beat the bloat at the same time.
To read more in depth about why I practice a dairy free lifestyle, read more About Me and also to read more about nut milks in general and what they are, check out my Guide to Nut Milks post! This basic recipe can be used interchangeably with all the nuts used for this post. What you’ll do is simply follow the instructions and ingredients exactly the same with the additional ingredients simply adding into the mix!
- 1 cup nut (almond, brazil, or cashew, respectively)
- 4 cups filtered water
- pinch of sea salt
- Soak the nuts for at least 4-8 hours in water, rinse.
- Simply blend all the ingredients in a Vitamix/ or other high speed blender until all of the nuts/seeds have been broken down.
- The color of this mixture should be a variation of white (depending on the nut/seed used).
- Using your nut milk bag/cheesecloth, line a large mixing bowl until the entire bowl has been lined.
- Pour your nut milk mixture into the nut milk bag/cheesecloth.
- The pulp or solids of the nuts/seeds will be caught in the cloth, creating a natural filter.
- Wait until all the liquid has settled into the large mixing bowl and then take each side of the cloth and bring it up to form an enclosed cloth “ball” around the nut/seed pulp within.
- Squeeze the pulp in the cloth until no more liquid pouring into the large mixing bowl.
- The liquid that remains in the large mixing bowl after squeezing the pulp, will be the nut milk.
- Store in an air tight glass jar, mason jar, pitcher, etc., for up to 4 days max.
- Serve chilled.
- Use in place of dairy milks or wherever you’d use dairy milk.
Strawberry Almond // 1 cup fresh strawberries + 1 cup almonds in the basic nut milk recipe above
Cocoa Brazil // 1/2 cup cocoa powder + 4 pitted dates + 1 cup brazil nuts in the basic nut milk recipe above
Vanilla Cashew // 2 teaspoons vanilla extract + 1 cup cashews nuts in the basic nut milk recipe above
All three of these milks are delicious to drink on their own, but I particularly love the Cocoa Brazil nut milk, it’s slightly sweet, bold, and has a rich flavor of cocoa and nuttiness from the brazil nuts. Not to mention, it’s loaded with selenium! The Vanilla Cashew is great to use for simple dishes like cereal, porridges, or muesli because it’s a bit more neutral and light tasting. Strawberry Almond is such a great one for the kids to enjoy, it’s a fun color for them visually and contains healthy fats, a bit of protein, and a great way to sneak in some fruit!
I hope you all enjoyed these and be sure to click “share” so your friends can try these out too! Off to enjoy these with some homemade cookies and call it a night. Have a beautiful weekend everyone!