how make nut milk + what to do with leftover nut pulp
disclaimer: I received the nut milk bags for free from Ellie's Best in return for reviews on their product.
fun fact 1: my mom used to make soy milk and almond milk at home, and add ground up calcium pills for a DIY dairy free milk.
fun fact 2: I refused to drink said milk.
fun fact 3: I staunchly believed that it was too difficult to make your own milk as a college student.
fun fact 4: I now appreciate fun fact 1, regret fun fact 2, and was very, very wrong about fun fact 3.
as a crazy busy college student, I didn't try making my own nut milk until Ellie's Best sent me a couple of nut milk bags to try. I read their instructions, and was a little skeptical at how easy it was. like, I just had to soak some nuts, blend them up, strain them through the bag, and I'd have my own nut milk?
joke's on me. of course it was that easy. I kicked myself for not realizing it sooner and making my own nut milk sooner. it's creamy, pure, and doesn't contain any of the gums, lecithins, or carrageenan that store-bought milks have.
below are two recipes - one for making your own almond milk, one for crackers you can make with the pulp, and a bunch of links from fellow bloggers on other things you can make with nut milk pulp! enjoy, and happy nut-milking ;)
if you want to try making your own, you can use my code nancy10 for 10% off your purchase on Ellie's Best bags!
easy homemade almond milk
- 1 cup raw almonds
- Ellie's Best BIGGER Better Nut Milk Bag (use nancy10 at checkout for 10% off!), cheesecloth, or other nut milk bag
- mason jar
- blender (I use the Ninja Mega Kitchen System)
- filtered water
- 1 tsp vanilla extract
- pink Himalayan sea salt, to taste
- optional: 1-2 pitted dates (soaked) or honey, cinnamon
- soak 1 cup of raw almonds in a mason jar - fill jar up to the top with water - for 8-12 hours. I like doing this in the morning and then making the nut milk when I come back home, or doing it before bed and making the nut milk in the morning.
- drain the almonds and place in blender. add 4 1/2 cups filtered water, vanilla extract, and sea salt, and blend on high for 1-2 minutes (depending on how powerful the blender is).
- in a large bowl, slowly pour the nut milk into the nut milk bag, making sure to squeeze occasionally to get the excess liquid out.
- store in an airtight container (I like the large mason jars) and enjoy!
simple almond pulp crackers
- leftover almond pulp from making 4 cups of almond milk (about 1 cup)
- 2 tbsp flaxseed meal
- salt, to taste
- enough water to bind it together
- optional: nutritional yeast, cayenne, and pepper for savory crackers
- combine all ingredients in a mixing bowl. add enough water enough it forms a dough-like consistency.
- on a flat baking pan with parchment paper on top, spread out the dough until it's very thin (about 1/4 inch).
- bake at 350 degrees F until golden brown (about 25 minutes). after 15 minutes, check every 5 minutes to make sure the crackers aren't burning.
other amazing nut milk and nut pulp recipes: