How To Make Nut Mylk (Dairy-free, Sugar-free, Vegan, Egg-free, Cholestrerol-free)

I LOVE Nut Mylks, and not just because I am allergic to cow's milk (which I am), but because they have subtleties of flavour and richness that lend themselves to a variety of conventional 'milk' recipes.  The bonus for me is that there is no mucous-y side effects common to dairy products (you know it's true-- the itchy nose, the gluey feeling in the throat, the sour breath, etc.) and no tummy upsets or belching (unless you are allergic to nuts, in which case you had better steer clear).  Here is how I make a delightful Almond Nut Mylk .  For Almond-Brasil Nut Mylk, follow the same protocol, but add in soaked Brasil Nuts.  If you soak about 3/4 C. Almonds and 1/4 C. Brasil Nuts overnight, you should end up with about 1 1/2 C. of Nuts, total.  Please experiment with how "nutty" you like your mylk... some people only use a few almonds and 1 or 2 brasil nuts for a much more economical but just as tasty drink!

Soak the Almonds and the Brasil Nuts in separate containers, preferably in filtered water, overnight or at least 6 hours during the day.

2. Pop the skins off the almond.  Some will require more like a peel... it is a fairly long tedious job but results in a lustrous white fluid that you don't get if you grind up all of the skins.  You can watch TV or read your email while doing this.  It's that kind of job.  DON'T BOTHER trying to peel the Brasil Nuts; it doesn't happen.  There are not many of them.  You will end up with 1 1/2 C. of peeled almonds and brasil nuts.

 
3. Put skinned nuts into a clean bowl and cover with water and about 3 T. Apple Cider Vinegar.  Alternately, you could put nuts into a mesh collander and pour hot water over them for a couple of minutes.  These measures help to prevent mold, fungus, etc. (something you don't want in your Nut Mylk).  Rinse off the ACV.  (If desired, you can dry off the almonds and brasil nuts and dehydrate at 105 degrees F. until dried completely, and make a sort of 'powdered almond milk' in your high power blender, but this is a nice but not-necessary step).

4. Add 1 1/2 C. nuts and 4 C. filtered Water to the Blender Carafe.

5. Blend the nuts and the water until homogenous as possible... if using a Vitamix, start on low and flip into high to finish.  If using a regular blender, it might help to do the blending beginning with pulsing until nuts are broken down.  The soaked nuts are easier to blend than the hard nuts.

6. Remove the blender carafe and attach the Juicerless Bag to the top, holding loop in place invert the blender over a mixing bowl (5 Cups).

 The pulp is a lovely fine textured lump that can be used for raw vegan pates, dehydrated cookies, and other recipes.  

Fresh, healthful vitamin-packed nutmilks are a fantastic addition to  health improvement diet. You don't need a fancy juicer... a Blender and a Nut Mylk Bag will do the trick!  Click image below  to purchase.