{"id":918,"date":"2018-11-20T13:49:15","date_gmt":"2018-11-20T19:49:15","guid":{"rendered":"https:\/\/carolalt.com\/?p=918"},"modified":"2022-01-06T11:13:01","modified_gmt":"2022-01-06T17:13:01","slug":"basic-nut-or-seed-milk","status":"publish","type":"post","link":"https:\/\/carolalt.com\/basic-nut-or-seed-milk\/","title":{"rendered":"Basic Nut or Seed Milk"},"content":{"rendered":"

Afraid of raw milk? Can’t find it? Don’t get frustrated – nut milk is your answer. It is indispensable in the raw kitchen, particularly if you’re dairy free. You can use it any way you would use dairy milk: on your cereal – I love it on my raw granola – in smoothies, as a base for soup, or as a tasty drink on its own.<\/span><\/p>\n

The boxes of nut milk you find on natural foods store shelves are not raw – even if they’re labeled “organic.” For nut milk to be shelf stable it has to be cooked. And some brands are sweetened with sugar and contain other non-raw flavoring ingredients to boot. Luckily, if you keep a supply of soaked nuts on hand, it’s a breeze to make your own, and it costs a lot less, too.<\/span><\/p>\n

Almond milk is my favorite, but you can use just about any type of nut or seed – cashews, Brazil nuts, sunflower seeds, sesame seeds, and even hemp seeds. Use the lesser amount of water for a thicker nut milk, and the greater amount for a thinner nut milk, and sweeten it to your liking. It will keep in the refrigerator in an airtight container for about 4 days.<\/span><\/p>\n

Ingredients:<\/span><\/i><\/p>\n

1 cup raw nuts or seeds, soaked<\/span><\/p>\n

1 teaspoon alcohol-free vanilla extract, or \u00bc teaspoon alcohol-free almond extract (optional)<\/span><\/p>\n

1 tablespoon raw honey or agave nectar, or 1 or 2 Medjool dates, pitted (optional)<\/span><\/p>\n

In a high-speed blender, combine the nuts with 3 to 5 cups water and blend until the nuts are ground to a pulp. Strain through a fine-mesh strainer lined with cheesecloth or through a nut milk bag (see Sources, page 239) and press or squeeze out all the liquid. Reserve the nut pulp for another use (add it to your raw granola for a creamy porridge.) Add the vanilla and honey if using.<\/b><\/p>\n

Photo Courtesy of Shutterstock.<\/p>\n","protected":false},"excerpt":{"rendered":"

Afraid of raw milk? Can’t find it? Don’t get frustrated – nut milk is your answer. It is indispensable in the raw kitchen, particularly if you’re dairy free. You can use it any way you would use dairy milk: on your cereal – I love it on my raw granola – in smoothies, as a […]<\/p>\n","protected":false},"author":3,"featured_media":1076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[76],"tags":[105,86,14,15,106,108,122,21,83,107],"_links":{"self":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts\/918"}],"collection":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/comments?post=918"}],"version-history":[{"count":1,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts\/918\/revisions"}],"predecessor-version":[{"id":140318,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts\/918\/revisions\/140318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/media\/1076"}],"wp:attachment":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/media?parent=918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/categories?post=918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/tags?post=918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}