If you need more reasons to replace pasteurised dairy milk, read this article…
Makes 4 glasses or approximately 1 litre
Ingredients:
1 cup hempseeds or soaked nuts (e.g. raw almonds/cashews/Brazil nuts/hazelnuts)
3 to 4 glasses filtered water (to your taste)
1/2 cup pitted dates or ¼ cup low glycemic sweetener (e.g. coconut sugar/yacon syrup)
pinch of Himalayan Sea Salt
Wilderness Poets Pure Vanilla Powder to taste (optional but really nice)
A piece of ginger (especially for anyone who has a “cold” body type)
Optional: 1 scoop of Sunwarrior Raw Vegan Sprouted Brown Rice Protein (Natural or Vanilla flavour) – this will make it into a nutritous raw “high protein shake”. One to two bananas will make a sweet and creamy “high carb shake”
Blend all ingredients in a high-speed blender (e.g. Blendtec). Start slow and increase. Blend until smooth.
Uses of this “mylk”:
Use it as to replace dairy milk. Use it as the base of raw food puddings (with chia seeds and serve with blueberries and cinnamom), use it for base to make a raw chocolate mylk, add Dandelion coffee in it, blend with strawberries or other fruits and make a fruity shake.
Why use a high speed blender?
We prefer using a high-speed blender because it blends nuts efficiently while a regular blender can burn easily with nuts.
To achieve a really smooth texture: set the nut milk bag over a wide mouth bowl and pour the liquid from the blender through. Squeeze the bag to get all the liquid out.
Don’t waste the nut pulp! Put it aside-it keeps in the freezer or the fridge- for other uses, e.g. making raw energy balls or as a base for raw vegan cakes.
You can get away with not straining and keep the fibre in the resulting “milk”. Hempseeds are especially easy for this as they are softer to blend.
Don’t have a high-speed blender yet? Try using a coffee-grinder to powder the nuts and pour the powder into your regular blender along with the other ingredients.
Preparing the seeds or nuts for best nutritional value before blending:
Hempseeds do not require soaking which makes them perfect for making instantaneous (and spontaneous!) vegan mylk! They have a “greener” taste than the more creamy tasting nut mylk though.
Soaking nuts make them easier to blend and also releases enzyme inhibitors and will make it more digestible.
You can get away with not soaking cashews or even soaking for only 20 minutes. If time allows however it is ideal to soak them for 2 to 4 hours.
Most other nuts generally require 8 to 12 hours of soaking for optimal digestion. (Although even unsoaked nuts are easier to digest than pasteurised dairy milk!) Almond is commonly used for making nut mylk as it tastes great and is alkalising.
Nut mylks usually keep in the refrigerator for 2 to 4 days. If you freeze them they can keep longer.
Nutritional value of freshly made dairy-free mylks:
They are rich in healthy fats and absorbable plant-based protein (not as congesting as animal protein), calcium and other micronutrients (if they are organic). They do not contain the harmful hormones, hard-to-digest and acid-forming protein, heat destroyed saturated animal fat added sugar (in commercial milk) etc found in dairy milk. Hempseeds are especially concentrated with nutrients. You can use it alone or blend it with other nut mylk.
Warning:
Once you have tried making this mylk yourself, you may not want the store bought variety! This has been reported by many of our clients!
i-Detox carries nut milk bags, hempseeds and raw organic nuts – in 8oz as well as bulk sizes (more economical).
