Have you ever milked a nut? I’m sorry I mean mylked, the new addition to the foodie lexicon.
It’s actually quite easy, and if you’re a non-dairy mylk drinker I encourage you to try it at least once and you’ll be wondering why you’ve been overpaying for the packaged ones! It’s so creamy and delicious. While the packaged mylks can be convenient, watch out for many of the additives that are on the ingredient list, plus you don’t really know how much of it is actually the good stuff, the nut extraction.
I started making my own mylks when I realized that I’m the lone mylk user in the family, mostly for splashes in oatmeal, or my matcha latte here and there. So while it’s somewhat of a pantry staple, I didn’t need much of it.
There are many recipes for nut mylks online but generally the template is the same. Soak the nuts overnight, and add them to a high-speed blender like a Vitamix with water and a pinch of sea salt and any other optional spices (e.g. cinnamon). You can adjust the water to how thick you want the texture. You can mylk almonds, hazelnuts, cashews, even soybeans or create your own mix.
Making your own mylk also reduces your waste from the cartons and packaging that it comes in. I usually keep mine in a mason jar, or a weck juice bottle I have. I do recommend investing in a mylk bag which is simply a fabric sack for straining if you’re planning to do this regularly, it’s a worthwhile investment. While straining isn’t required, I like to do it for the smoothest possible outcome.
Here’s a master mylk recipe for you!
- 1 cup of raw cashews
- pinch of sea salt
- 3 cups of water
- Soak cashews overnight (or at least 4 hours)
- Rinse cashews until water runs clear
- Place cashews in high speed blender
- Add 3 cups of water
- Blend on high until creamy
- Add more water if you want the consistency to be lighter
- For smoothest results, strain through a nut bag (optional)