Nut milk

Note: For this recipe you will need a blender with a removable filter, a worthy investment, I promise! I use mine every few days, at least.


1/2 cup raw and shelled nuts - almond, cashew, macadamia etc

1-2 tbsp rice malt syrup (depending on how sweet you want it)

1/4 tsp himalayan pink rock salt

1 tsp vanilla 

750 ml water



1. Put all ingredients in the middle part of the blender, blend well with 500ml of water for about 10 seconds.


2. Pour into a milk bottle or jar.

3. There should still be some nut 'pulp' in the middle of the fillter so add the remaining water and blend well for another 10 - 20 seconds, adding more of the other ingredients if you think it needs it - then add to the rest of the milk in the bottle or jar and shake well. 


Note also that the milk will separate - so just give it a good shake before you use it. 


Use within 3-5 days.