Fall-Spiced Nut Milk

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I wrote about the health benefits of nut milk on the work blog for Breast Cancer Awareness Month and wanted to share the recipe here, as well.  I’d never have the willpower to make a food substitution entirely for healthfulness, so what I will say honestly about this cow’s milk substitute is that it is DELICIOUS.  I LOVE putting it in my morning coffee and am addicted to the point of scheming ways to pack it in 3.4oz containers so that I can bring it with me when we travel.  (Empty spice containers – FYI.)  I restrained myself for this latest travel and am sitting in Seattle, wishing I had some… ANYWAYS…. Recipe below!

  • 1 ½ cups raw, unsalted walnuts and cashews (I use more walnuts than cashews)
  • ¾ tablespoon ground cinnamon
  • ½ tablespoon ground ginger
  • ¼ – ½ teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 5 cups water

Combine all ingredients in a Vitamix** or other high-powered blender (see instructions for regular blenders below). Blend on high speed for about 10 minutes, until the milk is well combined. Store in an airtight container, refrigerated. This milk keeps from about 5 days – 1 week. Note that the milk tends to separate because there are no added emulsifiers. Do not ne alarmed by this! Simply shake, and drink up.

**This recipe requires a Vitamix or other high-performance blender. If you do not have one of these, I recommend soaking the nuts overnight then straining them before blending with water. After blending well, strain the nut milk through cheesecloth and firmly squeeze out all the liquid from the pulp.   Mix in the spices and seasonings, and store in an airtight container.

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