A base for a bunch of recipes involves nut milk – for me, the process of making nut milk has become one of my favourite things and I never thought I would ever say that I ‘make’ milk from nuts – what the?!
An important process of making nut milk – which I actually avoided for a long time out of sheer laziness – is the activation process. It is key. Without realising nuts used to give my digestive system a bit of a run for its money and since paying attention to people in the health-know out there and activating the nuts I use before turning them into milk – or using them for anything now – I have noticed a HUGE difference in my digestion. I probably look like a mad woman taking a pot of soaked and therefore slightly soggy cashews and almonds to work – fair call – but so worth it.
Seriously though, activating nuts is as easy as soaking them for anywhere between 2 and 12 hours and then draining them, rinsing off any goo and then you’re good to go! By doing this you’re washing off an acid called phytic acid which inhibits digestion and can be a bit rough on your belly.
So, anyway, nut milk. Soak your nuts, rinse and strain them and then throw one cup of the nuts into a blender – you’ll need a relatively decent blender then add:
2 cups of filtered water
½ – 1 teaspoon of vanilla bean paste
Blitz all together for approximately 1-2 minutes then strain through a nut milk bag or some muslin cloth and bung into a glass (preferably) bottle and you’re good to go!
You’ll be amazed the flavour that is released, it beats the boxed range you can buy in the supermarket. You can use the nut ‘pulp’ for when making Bliss Balls or other baking.
Nothing beats a homemade hazelnut latte – you’ll never opt for the syrup again!
Enjoy!
