Top 4 Reasons to Give it a Try:

If you know, you know. The taste doesn’t even compare: it like comparing apples and oranges. Deep, creamy, fresh and so flavorful.

When you make your own nut milk, you know exactly what’s going in it. This means you can avoid weird shelf-stabilizing chemicals & emulsifiers (carrageenan is a common one found in almond milk that’s been linked to cancer and GI trouble)
Most oils added to nut milk are highly processed with dangerous chemicals and heat that causes them to oxidize. This creates an inflammatory response and increases aging in our bodies. Hard pass. (🚫 oils extracted from soybeans, corn, rapeseed -the source of canola oil, cottonseed, and safflower seeds)
Store-bought nut milk often has added sugars/sweeteners. This contributes to creating inflammation in our bodies, suppressing immune function and causing us to be subject to the “blood sugar roller coaster.” (plus, can aggravate acne!)
Also most store-bought nut milks contain very little nutritional value from the actual nut itself -mostly water and additives; however, making your own provides more protein, fiber and nutrients from the nuts in your milk.

Store-bought nut milks are pricey, and they get more expensive the closer they are to their natural state. (“cleaner”)
If you prefer to buy, Three Trees Farms, New Barn Organics & Elmhurst are my favorite brands that don’t have added sugars and fillers.

When you DIY nut milk, you’re essentially cutting out the packaging, production and shipping that goes into buying a store bought milk (i.e. it reduces your carbon footprint).
It is worth noting that 80% of the world’s almonds are grown in California, this requires diverting ground and surface waters from the state’s aqueduct system for irrigation. It takes approximately 15 gallons of water to produce just 16 almonds, making almonds one of the most water-intensive crops in the state. The USDA Pesticide Data Program has found residues of nine different pesticides on almonds, five of which are toxic to honey bees, posing yet another threat to the environment. [1]
Making your own empowers you to choose organic almonds. Better for you, better for the planet. Also, seeds require way less water to grow than nuts, so try mixing it up with pumpkin, hemp or sunflower milk.

[1] Fleischer, Deborah. “UCSF Sustainability.” UCSF Office of Sustainability, 2018, sustainability.ucsf.edu/1.713.

Almonds: Tons of vitamins, minerals, fiber and some protein. Texture is less creamy, so it is nice to mix with shredded coconut or another nut. *note above: buy organic if choosing almonds.
Cashews: Contain powerful antioxidants that helps fight disease and aging. Rich, creamy texture that can be used for both sweet and savory. (cashews are classified as a seed, so it is usually safe for people with nut allergies)
Brazil Nuts: Rich in the mineral Selenium which helps support thyroid health and immune function. (just one nut has 175% of our daily recommended intake of Selenium). This makes for a creamy milk with a pretty neutral flavor.
Macadamia Nuts: Loaded with blood sugar-balancing fiber and healthy fat. These nuts make a rich and creamy milk, so a little goes a long way.
Pumpkin Seeds: Great source of Magnesium, which 90% of Americans are deficient in. Magnesium supports our bodies in everything from balancing our blood sugar to promoting deeper, more restful sleep. Yes, PLEASE! The milk is mild tasting, creamy and a super fun seafoam green color!
Hemp Seeds (or hearts): Are technically a nut! The GLA (Gamma-linolenic acid) in hemp seeds has been proven to reduce symptoms of PMS and Menopause. They’re also on the higher protein end as 25% of their calories are from protein. Win-Win! They have a clean, kinda grassy flavor that blends well into smoothies.

Unroasted, unsalted, “raw” nuts or seeds. This guarantees the most nutrient dense state without hidden oils/flavorings. (organic eliminates the exposure to dangerous herbicides/pesticides)
- More cost effective buying in bulk!
Blender
Cheesecloth, fine strainer, or NUT MILK BAG
Optional add-ins:
- Dates, vanilla bean, maple syrup, sea salt
- Leaving it plain is still delicious and can be used in savory recipes as well.
Glass jar/container for storage in the fridge.
- Storing in plastic poses the risk of plastic molecules leaching into your milk (then your body!)
- Click HERE to find my favorite glass container for nut milk!

BASIC NUT MILK RECIPE

Soak nuts or seeds in the filtered water for 8 hours or overnight. (This step is optional, but really helps to give milk a creamy texture and break down any lectins that might cause gut irritation.)

Add ALL ingredients into a high speed blender. Blend at least one minute.
Pour everything into a fine mesh strainer or a nut milk bag. This will strain any hard pieces, pulp, or skins to ensure a smooth texture. Squeeze all liquid out so only the pulp remains. (You can skip straining if you are using cashews, pumpkin seeds or hemp seeds!)
Store in glass containers/jars in refrigerator for 5-7 days.

Coffee, lattes,
cereal, oatmeal,
smoothies, protein shakes,
soups, sauces,
baked goods,
My Power Frosty Recipe (coming soon…)