Banana Nut Milk
Author: Apples to Zoodles
Serves: About 5 cups
Ingredients
- 1 cup raw almonds*, hazelnuts, or cashews
- 4 cups Filtered Water
- 2-3 tsp pure vanilla extract or 1-2 vanilla beans, chopped
- a small pinch of sea salt
- 1 ripe banana
- optional, 1 tbsp raw honey, pure maple syrup, or 1 packet of stevia
Instructions
- Soak the nuts in a bowl of water for 6-8 hours, or overnight.
- Strain and rinse the nuts.
- Place all ingredients in a blender and blend on high until smooth. About 30 seconds.
- Strain the milk through a nut milk bag into a large bowl.
- Store in a sealed container in the fridge. It will keep for about 3 days.
Notes
Check out all my flavors of almond milk here.
I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.
If you want to save the nut pulp to make Almond Flour I recommend following these instructions.
For Whole30 use vanilla beans - not vanilla extract. For 21DSD use an unripe banana.
*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.
I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.
If you want to save the nut pulp to make Almond Flour I recommend following these instructions.
For Whole30 use vanilla beans - not vanilla extract. For 21DSD use an unripe banana.
*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.
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