Nut & Seed Milk - Plant-Based Cooking Techniques

In this video from Sarah Britton's Plant-Based Cooking Techniques series, you'll learn how fast and easy it is to make milk at home from the nuts and seeds you get at your regular grocery store. Give Sarah's Nut & Seed Milk recipe a try, and let us know what you think!

Ingredients (Makes 4 Cups):
1 cup nuts or 3/4 cup seeds (raw, organic, not heated)
4 cups / 1 liter natural spring or filtered water
sweetener of choice, such as 2 Medjool dates, drizzle of honey, maple syrup (optional)

Special Equipment:
glass or ceramic container
blender
nut milk bag
large bowl or container
sealable bottle

Directions:
1. Place nut or seeds in a glass or ceramic container (or your blender) and cover with plenty of water, add salt. (For pecans, walnuts, or cashews, add 1 tsp. sea salt. For almonds or hazelnuts, add 1 1/2 tsp. sea salt. For seeds, add 1 Tbsp. sea salt). Soak overnight. Drain and rinse well.
2. Blend nuts or seeds and sweetener in a blender on high for 30 seconds. 3. Strain through a nut milk bag into a large bowl or other container.
4. Funnel the milk into a sealable bottle and store in the refrigerator for up to 3-4 days.

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.

Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!

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