Nut Mylk: The Whole Story

Everybody raved about this simple nut mylk I whipped together at our Raw Vegan Activation Class this Wednesday night! Here’s the basic philosophy of making a really good nut mylk: Any nuts or seeds will do — all raw organic nuts or seeds make great mylks and it’s fun to see how the different mylks taste.

For instance, sesame mylk has a load of calcium. Sunflower mylk has every vitamin and mineral known to man including vitamin C if they have been germinated. Pumpkin Seed Mylk is gorgeous, and… however, you want to make sure to drink it that day as it has a tendency to turn more quickly than the other nut mylks, which are typically fine for a couple days in the fridge. TO STRAIN OR NOT TO STRAIN? While we don’t want to strain in our every day living, straining our nut mylks make them more palatable to many, especially kids, and also the lack of texture from nut bits is appealing to most newcomers to raw foods. If someone can get a good glass of nut mylk, and it tastes as good or better than cow’s milk, goat’s milk and boxed soy and rice milk, then you can teach them how to make it very easily, or just keep a batch in your fridge for folks who like mylk Not straining the nut mylk is certainly a choice, if you like or don’t mind the texture. You can play with it both ways to see which way appeals to you most. Mylks can be added to recipes such as smoothies, raw vegan ice creams, etcetera and also blended up with super foods. The texture is not so much of an issue if you are adding it to a recipe that doesn’t need to be smooth. If you’re looking for smooth, go for straining the mylk. One of the secrets of making a good nut mylk is add a bit of salt, a bit of sweet, and a bit of fat. Not too much of any… but generally the ratio I get raves about is approximately 1.5 cups of soaked nuts or seeds, 4-5 cups water, 1 tbsp. coconut oil, 1/3 tsp. sea salt, and 1-2 tbsp. sweetener of your choice — raw honey (if you are a beegan), agave or yakon (good for low sugar folk), or dates (dates make it a more caramelly flavor. Blend your selected ingredient combos in the VitaMix until very smooth. Then take a nut mylk bag and strain the mylk into a bowl, like milking a cow — but not. 🙂 Then it’s ready to be poured onto your favorite cereal, into a smoothie or enjoyed with a raw vegan cookie. If you wish to make ‘cream’ for a special occasion, just reduce the amount of water to about half and strain as above. This will be a thick cream, good for a fancy dessert, making a richer ice cream or as an ingredient in desserts, and of course with tea. Much love! Laura


About Laura Fox

Laura Fox, host of Visionary Culture Radio, produces events and media to assist in The Shift.
This entry was posted in food, veganism. Bookmark the permalink.

2 Responses to Nut Mylk: The Whole Story

  1. sarabethxvx says:

    great simple nut milk primer!

  2. Pingback: » Blog Archive » Nut Mylk: The Whole Story

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