View Full Version : making nut/seed mylks
12-13-2008, 02:19 PM
I'd like to make more than just the almond mylk, but am confused about the soaking/sprouting protocol. With brazil nuts, for example, do you soak/sprout them? If so, how long? Same with hazelnuts, cashews, etc... What kind of mylks do you make?
Hi curlygirl ~ We make Brazil nut milk almost exclusively!
I soak them for 4 hours minimum. I use 1 cup Brazil nuts to 4 cups water. I blend those and then strain. I put the milk back into the blender and add 2 medjool dates (or 3 smaller dates), 1/2-1 teaspoon vanilla extract and 1/8 teaspoon salt and blend. This lasts us 4-5 days and stays good 'til the end.
We love this on granola! *Ü*
12-14-2008, 05:57 AM
Ditto..... Milks are very easy to make. Remember to save your Pulp to use in other dishes.
12-14-2008, 03:49 PM
I, too, get confused. In the Cafe Gratitude book, it says that brazil nuts and hazelnuts don't need to be soaked because they contain no enzyme inhibitors.
I'm pretty new on the raw scene, so I don't know about the reason for soaking the Brazil nuts -- but I wonder if they don't have any enzyme inhibitors, maybe it just softens them to blend easier? They're so creamy after being soaked and my husband said they taste sweeter. *Ü*
12-14-2008, 05:40 PM
I make cashew, macadamia, almond, sesame, brazil nut and sometimes sunflower seed milks.
The only ones I soak are the almonds and the sunflower seeds.
The difference between the methods I use depends on the nut/seed. For cashews and macadamias, I don't strain the pulp, it just blends nicely into the milk to make a thicker consistency.
With the almond, brazil nut, sesame and sunflower milks I do strain them and save the pulp for another use.
I'm fairly sure cashews, macadamias and brazil nuts don't need soaking, but it may mean a nicer tasting milk (I don't soak them as I simply chuck the nuts in and blend them just before I make a smoothie or milkshake).
I usually chuck a pinch of salt and some sweetener in with the milk, most milks keep from 2-5 days, and I find if I add a little lecithin they stay better for longer and don't separate out into layers. Another yummy thing to do to make a creamier milk is to blend in some coconut oil.
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