Delicious Home-made Nut “Milk” and “Butter”
February 10, 2013
Many people these days have dairy allergies or avoid commercial cow’s milk for various reason (reasons I won’t get into here – that’s a story left for another day, another blog).
Instead they turn to non-dairy alternatives such as various “butters” and “milk” products.
Butters are made from:
* NUTS (e.g. peanuts, almonds, coconut, cashews, hazelnuts, chestnuts)
* SEEDS (e.g. sunflower, pumpkin)
Milk is made from:
* nuts (e.g. almond, coconut),
* grains (e.g. rice, oat, soy),
* seeds (e.g. flax, hemp).
As great as most of these products are, some still contain questionable ingredients and many contain sugar. Sugar – even if organic – is still sugar, and the less we consume the better.
So if you want a break from all that avid ingredient reading and try your hand at making your own nut butter and milk, here are a couple of excellent, easy and incredibly tasty recipes to get you started.
COCONUT BUTTER RECIPE
This recipe comes from an amazing website:
It’s a simple, 3-step recipe that has only one ingredient. Yes, you guessed it – coconut.
You’ll want to use dry, shredded (unbleached, unsweetened) coconut. 3 cups yields approximately 1 cup of “butter”.
Put the shredded coconut into a food processor.
Turn the food processor on, and leave it on for 10-15 minutes, and remember to scrape down the sides every now and then.
At first the coconut becomes a dry mush, but after a little time it starts to liquefy. As it starts to liquefy, you can turn it off and you’ll have “chunky” coconut butter, or you can let it process a bit more to make “smooth” coconut butter.
And that’s it. Transfer into an airtight container and enjoy!
ALMOND MILK RECIPE
This recipe is as easy as pie. Actually easier, and takes only 3 steps! And, you only need 2 or 3 ingredients:
1 cup raw (skin on) almonds
4 cups of water (bottled or filtered, NOT from the tap unless you’re using a filter, e.g. Brita)
A few drops of vanilla extract (optional)
Place the almonds into a bowl, cover with water (not tap, and not the 4 cups asked for in the recipe) and soak almonds overnight or for at least 8 hours. 12 hours is ideal.
Once the 8-12 hours are up, drain the water from the almonds.
In a blender of food processor, blend the almonds with the 4 cups of water. At this time, you can add the vanilla if you want.
Blend until well mixed.
Line a large bowl with cheese-cloth (or use a very fine strainer or sieve), and pour the almond mix into the cloth. The cloth will catch all the almond pulp and you’ll be left with a smooth, creamy, almond “milk”.
Note: this step is actually optional, if you don’t mind a little “crunch” to your almond milk! The almond bits would certainly make a lovely edition to a bowl of home-made granola (if you want a great, easy, healthy granola recipe, click here).
Store. The almond milk will keep in the fridge for 4-7 days, covered. Even though it’s been filtered (or not!), there will be some sediment at the bottom so shake well before using.