Raspberry Nut Milk
Author: Apples to Zoodles
Serves: Makes about 5 cups
Ingredients
- 1 cup raw almonds*, cashews, or hazelnuts
- 4 cups filtered water
- 2-3 tsp pure vanilla extract or 1-2 vanilla beans, chopped
- a small pinch of sea salt
- ½ cup of raspberries, frozen or fresh
- optional: maple syrup, honey, or stevia, to taste
Instructions
- Soak the nuts in a bowl of water for 6 to 8 hours or overnight.
- Strain and rinse the nuts.
- Place all ingredients in a blender.
- Blend until smooth, about 30 seconds.
- Strain through a nut milk bag into a large bowl.
- Store in a sealed container in the fridge for up to 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.
*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.
*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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