I can’t count the amount of times a friend or acquaintance has said, “It’s super easy!” So I try it and while the process itself IS easy, it takes sooo long. You can relate?
I do all these things. My time is precious and limited but I’ve found time for one more DIYer. As my friend Niki said, homemade nutmilk IS super easy. This time it’s super quick, too! She came over and showed me how to do it and now I do it every few days.
Recently, Bug and I have eliminated gluten and dairy from our diets. I thought it would be hard. I tried removing dairy before and had failed. I was addicted. I didn’t want to stop. I wouldn’t do it for myself (just like when I was a smoker!) But I quit smoking for Babe without a second thought and I quit dairy for Bug in the same easy manner.
Almond and coconut milk can be expensive, especially when you’re buying organic, non-gmo and sans carrageenan (it can even be tricky to find good almond milk).
So… If I’ve motivated you, here’s how to make nutmilk à la Niki. It really really is easy and really really doesn’t take long!
- Soak a cup of almonds or shredded coconut in (preferably filtered) water.
Sometimes I do it overnight, sometimes I do it for a little while. It depends on how quickly I need the milk.
- Rinse the nuts /shreds
- Put them in food processor
- Add 2 cups warm (preferably filtered) water
- Pour into cheese cloth or a Nut Milk Bag. You can do this over a canning funnel. I do it in a strainer over a big bowl
- Squeeze out all the milk
Repeat to get all the goodness into your milk
- Pour milk into a jar and refrigerate
- Consume at your leisure
You are left with shredded coconut to add to whatever you want. You can toast it and add it to granola or bake with it. You can also dehydrate it in the oven or with an Excalibur (which I have and love. The Paraflexx sheets are crucial) and make coconut flour–waste not, want not! Coconut flour is super expensive and it’s a great thing to have in a gluten-free kitchen (or a regular old kitchen!)
Almond pulp can be used in flour-free baking as is (almond meal) or you can grind it a little finer. I don’t have one of those fancy Blendtecs yet, so, I use a coffee grinder! Help me! You could also throw the ground up pieces back into the food processor to make almond butter. It’s incredibly economical.
Now that I know how to do this, I just can’t go back to buying nut milk. I’ll find the time for all this stuff, dammit!
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