"Hmmmm, So many nut milk
recipes, so little time!"

Nut milk made with almonds was one of the first homemade, non-dairy, recipes I tried after finding out my son had a dairy allergy.

He didn't like the soy or rice milks you find in supermarkets so I was looking for some kind of dairy alternative. Unfortunately he didn't like this either... until I added some cacao powder (or chocolate powder)! He loved it after that.

He doesn't mind the plain stuff with his cereal, but won't drink it alone unless it's chocolate.

Who knows, maybe I'm just spoiling him!

I've listed several of my favorite "milk" recipes below. Each one has it's own unique flavor.

Almond Milk

Almonds are a good source of vitamin E and are about 20 percent protein, so they are also very filling.

To give you an idea of how to strain the milk, I added a YouTube video of Karen Knowler making Almond Milk.

Ingredients:

• 2 cup almonds, soaked for 4 hours or more
• 6 cups purified water
• 2-3 Medjool date OR 2-3 Tbsp agave nectar
• A few drops of natural almond extract (optional)

Directions:

1. Place almonds and water in a blender and blend on high speed.
2. Strain mixture through a nut milk bag or a couple of layers of cheese cloth into a bowl.
3. Rinse blender and add back in the strained liquid.
4. Add date or nectar and blend.

Brazil Nut Milk

Brazil nuts are a great source of selenium. They have about 2500 times the amount of selenium than any other nut. Brazil Nut Milk Selenium is a powerful antioxidant that helps protect against disease. Selenium also slows down the aging process and boosts the immune system!

Ingredients:

• 1 cup raw Brazil nuts, soaked for 2 hours or more
• 4 cups purified water
• 1/4 cup agave nectar OR raw honey
• 2 Tbsp coconut butter
• 1 Tbsp vanilla extract OR 2 vanilla pods
• 2 packets of stevia
• 1/8 tsp sea salt

Directions:

1. Place nuts and water in a blender and blend on high speed.
2. Strain mixture into a bowl.
3. Rinse blender and add back in the strained liquid.
4. Add remaining ingredients. Blend.

Quick and Easy Nut Milk

This recipe is for when you either don't have the nuts or just don't have the time. You can use any raw nut butter you have on hand.

Ingredients:

• 2 Tbsp any raw nut butter
• 2 cups purified water
• Dash of sea salt
• 2 Tbsp agave nectar
• 1/2 tsp vanilla extract OR 1/2 vanilla pod
• 1 Tbsp coconut butter (optional)

Directions:

1. Blend all ingredients until smooth. Enjoy!

Pecan Milk

Pecans are a good source of fiber and contain iron, calcium, vitamins A, B, and C, potassium, and phosphorous.

Ingredients:

• 1 cup raw pecans, soaked for 2 hours or more
• 4 cups purified water
• 1/2 cup agave nectar OR raw honey
• 2 Tbsp coconut butter (optional)
• 2 tsp vanilla extract OR 1 vanilla pod
• 1/8 tsp sea salt
• 1 tsp cinnamon (optional)

Directions:

1. Place pecans and water in a blender and blend on high speed.
2. Add remaining ingredients and blend.

Macadamia Milk

Macadamia nuts are high in fiber, taste great, and have no cholesteral. They also have a very high proportion of monounsaturated fats (which are the good fats!).

Ingredients:

• 1 cup raw macadamia nuts, soaked for 1 hour or more
• 3 cups purified water
• 1/8 cup agave nectar OR raw honey
• 2 Tbsp coconut butter
• 2 tsp vanilla extract OR 1 vanilla pod
• 1/8 tsp sea salt

Directions:

1. Place nuts and water in a blender and blend on high speed.
2. Add remaining ingredients and blend.