Homemade nut milk is a great dairy-free alternative and it does not contain the additives and preservatives the store bought nut milks would. You can make nut milk from most any known nuts, even some seeds such as pumpkin, hemp seeds, etc..
Soaking Raw Nuts and Seeds: Raw nuts and seeds contain protease inhibitors, which can block enzyme function. Most plant foods develop these inhibitors to form a protective barrier against insects. Nuts and seeds will not break down into their simplest forms during digestion when protein inhibitors are present. Inhibitors also prevent enzymes from digesting proteins, which can cause a burden on the pancreas. The best way to destroy enzyme inhibitors is to soak raw nuts and seeds before consumption. By soaking nuts and seeds, you awaken their life force, which will cause these inhibitors to break down.
Different nuts require different time of soaking, which I am providing at the end of this post.
Making Nut Milks
Main Ingredients: As a general rule, I use 4 cups of water to 1 cup of nuts. If you like your nut milk a little more rich – you can also do a 3:1 or even 2:1 ratio for a heavier nut milk.
- Soak all nuts separately in water (non-tap) following the time suggestions given below
- Once the raw nuts have soaked, drain the water and add the raw nuts to a blender with filtered water.
- Blend the raw nuts and water on high speed for 1 minute. (Longer for low speed blenders)
- Strain the mixture through cheese cloth, sieve or strainer.
- Add your nut milk to a glass jar and keep refrigerated for maximum of 3 days.
Also, don’t throw away your nut pulp. You can dehydrate it, freeze it or use as it is. It can be used to make nut flours, muffins and other baked goods.
Suggested times for soaking nuts