There is nothing easier than making your own nut milk and it will also taste that much better.
Commercial milk alternatives are more-often-than-not bottled with add-ons, such as additives, preservatives, thickeners, stabilisers and emulsifiers, and the average nut-content is about 5%, which considering the list of all ingredients, the rest is mainly tap water; and junk. 5% = 25 g (or 1/4 of a cup) of nuts (source: https://www.aqua-calc.com/calculate/food-weight-to-volume). You don't know what 25 g looks like, scroll down to discover the actual truth about manufacturers ripping you off daily...
Make sure all your utensils and bottles are thoroughly clean.
Serves: 750 ml
Prep time: 5 minutes (require overnight soaking)
Equipment: high-speed Blender
1. Soak almonds in water overnight.
2. In the morning, rinse thoroughly. Drain and rinse again.
Soak for another 20 minutes. Drain and rinse again.
3. Blend all ingredients in a high-powered blender until smooth.
If you are using skin-on almonds, whole sesame seeds, the colour may be darker than the shop-bought versions.
4. Pour the content into a nut bag placed over a large bowl and strain. Squeeze as much liquid as possible. You can also use a cheesecloth if you do not have a nut bag yet, or better yet, you can use your ChufaMix.
Adding Sesame Seeds to the milk is a great way to naturally boost calcium levels. Because it originates from food, calcium is usually better assimilated compared to supplemental forms found in milk alternatives (e.g. Calcium Carbonate).
The SHOCKING truth about store-bought milk alternatives:
It is all about FOOD™
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.