You nut milks are doing nuttin' for you.

Nut milks have made their way into almost every home, coffee shop and grocery store. They are marketed as a healthier alternative, but are they really?

The majority of nut milks contains a TINY amount of actual nuts. Currently the market average is roughly only 2-5% nuts in the entire carton. 2-5%!

The remaining 98% is water, fillers and additives. And the majority of these fillers are doing you more harm than good. The most controversial one is Carageenan, a “natural” seaweed extract that is being marketed as a healthy emulsifier. But let me tell you, it is FAR from healthy. Carageenan has been shown in research to wreak havoc on your gut, cause inflammation and damage the intestinal lining. Actually, what’s crazy is that Carageenan is used in animal studies when researchers want to cause inflammation in rats.

This might be nuts, but if you can’t pronounce or understand the ingredient, then most likely it’s not good for you.

So if you really love your nut milks, I urge you to make it at home. You (pe)can do it! It’s easier than you might think and you will be averaging at least 25-40% nuts. Check the recipe in the comments!

Tip:

You can use any nuts or grains to make a plant-based milk. Remember, without preservatives fresh milks will last 4-5 days in the refrigerator.

Here’s how to do it:

1) filtered water (3 cups)
2) nuts or seeds of your choice (1 cup) optional:

pinch of flavour (cinnamon, lavender, vanilla, rose, orange, nutmeg, clove, ginger and the list goes on)

pinch of sweet (dates, stevia, maple syrup, honey)

Step 1

Soak the nut for at least 4 hours (or overnight) in water, rinse. (Optional)

Step 2

Simply blend all the ingredients in a blender until all of the nuts/seeds have been broken down. The color of this mixture should be a variation of white (depending on the nut/seed used).

Step 3

Using your nut milk bag/cheesecloth, pour your nut milk mixture into the nut milk bag/cheesecloth. The pulp or solids of the nuts/seeds will be caught in the cloth, creating a natural filter. Take each side of the cloth and bring it up to form an enclosed cloth “ball” around the nut/seed pulp within and squeeze until there is no more liquid. Step 4 The liquid that remains in the large mixing bowl after squeezing the pulp, will be the nut milk. Store in an airtight glass jar, mason jar, pitcher, etc., for up to 4 days. Serve chilled.