After a little kitchen clean-up and finding that nut mylk bag I bought over a year ago from One Lucky Duck, I finally decided to try making nut mylk myself at home. I always use plant milks instead of cow’s milk, but usually go for store bought organic + unsweetened soy milk and oat milk. In Helsinki, I’ve found it unbelievably hard to buy any good nut mylk with a reasonable price. “Good” in my terms meaning organic and without any extra additives…just nuts and water preferably. I like the taste of oat milk in my breakfast recipes but I’ve been trying to find a more flavourful nut mylk substitute for the soy milk that goes in my morning coffee or matcha for a while already.
To be honest, I was a little afraid of making nut mylk myself without a Vitamix, but apparently with no reason at all. It worked just fine with my basic Philips smoothie blender, and now that I know this, I’ll definitely start making my own nut mylks hopefully each week from now on. It is not only a lot cheaper than buying that mylk carton from the store but also ensures that the mylk is of freshest quality and doesn’t contain any yucky additives…all this on top of getting the possibility to play with all kinds of funny flavour combinations all by yourself. I made my first nut mylk batch from organic cashews, some cinnamon, Himalayan salt and coconut nectar. I love cinnamon and think that this blend works super well with coffee but feel free to modify the recipe as you like, add some extra spices, use a different sweetener or so – I will attempt with some other nuts next time.
Oh, and don’t throw away that leftover pulp. It’s delicious and you can sure find a way to use it in cooking…I made some chewy cinnamon snacks out of my cashew nut mylk pulp.
Cinnamon cashew mylk
What you will need:
7,5 dl water
2tsp coconut nectar
Pinch of Himalayan salt
+ a blender and a nut milk bag or cheese strainer
How to do it?
- Soak the cashews in fresh water for at least 4 hours, then rinse thoroughly and drain.
- Put the cashews together with 5dl water in a blender and blend for around 1-2 minutes.
- Add the cinnamon, salt, remaining water and coconut nectar and blend again for another 1-2 minutes.
- Pour the nut mylk from the blender into a bowl through a nut milk bag. Squeeze or “milk” the bag so that all the liquid comes through and the pulp is left in the bag. Repeat until you have gathered all the liquid.
- Store the nut mylk in bottles or jars in the fridge and consume as soon as possible.
Chewy cashew mylk pulp squares
Pulp from 1 batch of homemade cashew mylk
1/2dl raisins or your favourite dried berries
2tbsp chia seeds
1/4dl homemade cashew mylk
+ extra cinnamon for sprinkling
How to do it?
- Simply mix all the ingredients together, then press the “dough” on the bottom of a rectangular box and pop in the fridge to set.
- After a couple of hours, cut the dough into snack size squares and dust with more cinnamon. Store in the fridge.