making nut/seed mylks

[curlygirl82]

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?

[DebB]

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*

[spicyfull]

Ditto..... Milks are very easy to make. Remember to save your Pulp to use in other dishes.

[lsadeseyens]

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.

[DebB]

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*

[klomasius]

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.