Mylks made from nuts offer a nutritious profile of healthy fats and higher protein, along with natural vitamin E and minerals. I often use almond mylk in tonics and baked goods that call for dairy milk. The cashew nut mylk has the closest consistency and taste to milk or cream and I enjoy it in coffee and for making soups and quiches. These mylks are also a great way to make what I like to call “nogurt,” recipe at right.
ALMOND MYLK
Makes 3 cups
½ cup raw almonds
2 cups water
Pinch sea salt
Optional Add-ins:
1 date, pitted
1 teaspoon maple syrup or honey
½ teaspoon vanilla extract
Soak almonds overnight in water with a pinch of sea salt. When ready, rinse almonds and discard the soaking water. Place almonds into a blender with 2 cups fresh water and desired add-ins. Blend on high for 30 seconds. Pour through a small-holed strainer or cheesecloth into a jar.
CASHEW NUT MYLK
Makes 2–3 cups
½ cup raw cashews
1½ cups water
Pinch sea salt
Optional Add-ins:
1 date, pitted
1 teaspoon maple syrup or honey
¼ teaspoon vanilla extract
Soak cashews in water for 30 minutes. When ready, pour into a blender with desired add-ins. Blend on high until creamy, about 30 seconds.
RASPBERRY CHIA NOGURT
Makes 1½ cups
1 cup nut mylk
½ cup frozen raspberries
¼ cup chia seeds
Optional: 1 teaspoon maple syrup
Blend (or shake in a 16-ounce resealable jar) together all of the ingredients and refrigerate for a minimum of 20 minutes or up to overnight. Garnish with your choice of fresh raspberries, raw nuts, or coconut flakes and enjoy.
