Creamy almond &
Brazil nut milk
Brazil nuts can be used to make a creamy and delicious alternative to cow’s milk
About this Recipe
Making your own nut milk is cheaper and tastier than store-bought versions, with the added bonus of being free from sugar, salt, preservatives and gums.
Almonds need to be soaked for twice as long as Brazil nuts, to remove the phytic acid and enzyme inhibitors (i.e. soaking makes them easier to digest). Simply place them in a small bowl, cover with water and leave them in the fridge overnight.
If you wish to sweeten the milk slightly, add 3 or 4 dates to the mixture before blending.
Makes 1 litre
Step by Step Instructions
150 grams raw almonds, soaked for 8 hours
- 50 grams raw Brazil nuts, soaked for 4 hours
- 1 litre water
- 1 teaspoon vanilla extract
- Thermomix, blender or food processor
- Nut milk bag (available from health food stores)
- 1 litre glass bottle
- Pouring funnel
Drain and rinse the nuts, discarding the soaking water. Add all the ingredients to a blender or food processor and blend at high speed for a minute (or longer if you have a less powerful blender).
Place the nut milk bag into a large glass bowl (or preferably a large measuring jug with a pouring lip) and with one hand, hold open the neck of the bag. Pour in the blended milk and pull the drawstrings together, keeping the bag over the bowl or jug.
Allow the milk to pass through the nut milk bag by squeezing the mixture, until only the pulp is left in the bag – it’s a bit like milking a cow!
Use a small funnel to pour the milk into a 1 litre glass bottle and refrigerate before use. Nut milks keep for around 4 days in the fridge and need to be shaken gently before use.
Brazil nuts are one of the richest sources of selenium, with just one or two nuts providing the recommended daily dose. They also contain good levels of protein, calcium, magnesium and zinc.
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