King - DIY nut milks, nut butters & more: from almonds to walnuts

Whether youre a newbie to making milk from nuts or youre already an old pro, this chapter is for you. We have a basic recipe for nut milks for beginners, and then well dive into some fun flavored variations that show you how versatile nut milks can be. By the end of the chapter, making nut milk will seem so easy, youll wonder why you ever bought it in a store. For people with nut allergies, check out the recipe, which makes a great alternative to nut milks.

Strawberry Brazil Nut Milk

BRAZIL NUTS PRODUCE extremely thick, velvety milk that could be considered the full-fat version of the nut milk world. I regularly drink it on its own, but my kids love flavored milk, so I created this recipe with them in mind. I typically use strawberries, as the recipe suggests, but it works well with any berry, even frozen ones if fresh arent available because of the season or location. If you choose to use frozen berries, just make sure theyre thawed before starting the recipe.

MAKES 1 CUPS (360 ML)

1 cup (240 ml) Brazil nut milk (see )

1 cup (125 g) sliced strawberries (fresh, or frozen and thawed)

1 teaspoon

1. Combine all the ingredients in a blender and mix for 1 to 2 minutes at high speed. A high-powered blender is ideal; a regular blender or Magic Bullet will also do the job, although you might have to blend the ingredients a little longer.
2. You can drink the strawberry milk as is or, if desired, pour it through a fine-mesh strainer to remove the pulp. Either way worksit depends on your preference.
3. Serve the milk immediately, or store it in the refrigerator for later use. It will keep for up to 3 days.

NOTES

• If youre using tart strawberries, you can add a sweetener. I recommend 1 Medjool date or 2 teaspoons of pure maple syrup.
• You can substitute an equal quantity of vanilla extract for the vanilla beans, but you might be able to slightly taste the alcohol if you do, since this recipe isnt cooked.

PREP TIME: 5 minutes (not including the overnight soak)

Chocolate Cashew Milk

IT SEEMS THAT every kid loves chocolate milk, and what adult doesnt reminisce about drinking the thick, sweet stuff? Well, heres a healthier, grown-up version for you. Its a luxurious milk that makes an amazing hot chocolate on cold, snowy days or works wonderfully as an after-dinner drink. The recipe is easy, as well: simply blend, pour, and enjoyno straining required. Chocolate isn't the only delicious, satisfying flavor you can add to your nut milks! The next few recipes will show you just how versatile nuts can be.

MAKES 4 CUPS (960 ML)

1 cup (130 g) raw, unsalted cashews, overnight

3 cups (840 ml) water

One 3.5-ounce (100 g) dark chocolate bar or cup (80 g) chocolate chips

1 tablespoon unsweetened cocoa powder

1 teaspoon cinnamon

2 Medjool dates, pits removed

1. Drain and rinse the cashews.
2. Chop the chocolate bar roughly. Theres no need to chop it finely, since youll be putting it into the blender.
3. Add all the ingredients to a high-powered blender and blend until smooth, about 2 to 3 minutes.
4. Serve the milk immediately, or store it in the refrigerator for later use. It will keep for 3 to 4 days.

NOTE

You can strain the milk if you like, but it isnt really necessary with cashew milk, since the nuts are naturally soft and blend easily.

VARIATIONS

• You can replace the Medjool dates with 2 teaspoons of raw honey or pure maple syrup if you prefer. I just like the way the dates sweeten the milk.

• A fun idea is to pour the chocolate cashew milk into freezer-pop molds. They will need at least 6 hours to firm up in the freezer, but when they do, youll have some dairy-free Fudgsicles, which make a delightful treat on a hot day.

PREP TIME: 10 minutes (not including the overnight soak)

Spiced Pistachio Milk

PISTACHIO MILK IS one of the easiest nut milks to make. Theres no straining necessary, and it makes a super-creamy milk that tastes magnificent in your morning coffee. To make this recipe even better, Ive added some spices that pair well with its rich texture. This is one drink youll want to make over and over again. I advise you to buy unsalted, shelled pistachios. Purchasing unshelled pistachios is fine, but it makes for a long and frustrating preparation.

MAKES 6 CUPS (1.4 L)

1 cup (125 g) raw, unsalted pistachios,

3 cups (840 ml) water

1 teaspoon cinnamon

teaspoon ground ginger

teaspoon ground nutmeg

2 Medjool dates, pits removed

1. Drain and rinse the pistachios.
2. Add the pistachios, water, cinnamon, ginger, and nutmeg to a high-powered blender (see if you dont have one of these). If you have a variable-speed blender, start on a low setting and work your way up to high over a period of 1 to 2 minutes. If you dont have a variable-speed blender, simply mix on high for 1 to 2 minutes.
3. Set a fine-mesh strainer on top of a large bowl, and slowly pour the mixture through the strainer. There really shouldnt be much to strain; I dont use a cheesecloth at all for this recipe.
4. Pour the milk back into the blender and add the dates. Blend for 2 minutes to make sure the dates are completely ground up.
5. Serve the milk immediately, or store it in the refrigerator for later use. It will keep for 3 to 4 days

PREP TIME: About 15 minutes (not including the overnight soak)

Sunflower Seed Milk

I KNOW SUNFLOWER seeds arent nuts, but I wanted to include them, since so many people suffer from nut allergies these days. It may seem unbelievable, but you can actually make milk from these tiny seeds. You can create sunflower butter, toocheck out the recipe. The process for making Sunflower Seed Milk is very simple and really no different than making nut milk.

MAKES 3 CUPS (720 ML)

1 cup (140 g) raw, unsalted sunflower seeds ()

4 cups (960 ml) water

1. Drain and rinse the sunflower seeds.
2. Place the seeds in a blender with 4 cups (960 ml) of fresh water. Blend on high for 1 to 2 minutes.
3. Set a fine-mesh strainer on top of a large bowl. Place a high-quality cheesecloth on top of the strainer.
4. Slowly pour the milk into the cheese-cloth, making sure not to put too much in at once. You will need to do this in batches to avoid making a mess.
5. Gather the cheesecloth in your hands, and gently squeeze it. Keep squeezing until you feel that all the liquid is gone.
6. Dump the leftover pulp onto a parchment-lined baking sheet (see ).
7. Repeat these steps until all the milk is extracted.
8. Place a funnel on top of the storage container for your milk and pour in the liquid. I like to use 32-ounce (960 ml) glass mason jars, which fit this recipe perfectly.
9. Serve the milk immediately, or store it in the refrigerator for later use. It will keep for 3 to 4 days

NOTES

• If youve ever tried rice milk, you know that it has a thin texture, especially compared to nut milk. Sunflower Seed Milk is very similar in that aspect. If you want it slightly thicker, you can add 2 teaspoons of arrowroot to the milk after you pour it into the storage container. Simply mix well.