I started making my own nut milk because i couldn't justify the price that comes with organic nut milks when it could easily be done at home.
There are several types of nuts you can use for making nut milks at home - almonds, macadamias, hazelnuts, cashews.. you name it.
My favourite go-to is cashews, simply because i love the creamy taste of cashews and they are soft enough to blend and pour as is, without the additional step of straining it through a nut milk bag.
Nuts are better soaked in water to break down their phytic acid, enzyme inhibitors and natural toxins. Soaking nuts will make them easier to digest and they are so delicious for when you are craving something creamy (like chocolate milk!).
One extra hack i love is using coconut water instead of plain water when making nut milks because they add that extra bit of sweetness and make it so hydrating!
Here is my favourite recipe for a dreamy chocolate cashew milk
- 1 cup raw cashews (preferably organic) that has been soaked for 2-3 hours with a sprinkle of sea salt in water, drained and rinsed
- 3 cups cold coconut water
- 1 tablespoon of hemp seeds (optional for extra creaminess)
- 2 medjool dates
- 1 tablespoon (or two!) of raw cacao
- Throw all into a blender and blend away
- Pour into glass bottles or jars to keep fresh and store in fridge for up to 3 days