Nuts for Homemade Crazy Milk


H
old up, now. I have a sneaking feeling that something’s not quite right about the title of this post, but I can’t put my finger on what. If you think of it, would you let me know?

While you’re here, I might as well let you know that we’ve recently gone totally nuts for homemade crazy milks. And incidentally, we’re also head-over-heels crazy about homemade nut milks. See anything unusual about this story yet? No? Maybe I’m just being paranoid that you’ll find us a little eccentric.

The first time I made cashew milk in my Vitamix, I felt positively omnipotent. One minute I stood in front of a cup of raw cashews and three cups of water. The next minute, I had four cups of the whitest, creamiest milk I’d ever seen. Who was I? A cow? A goddess? A pair of boobs?

Non-dairy milks and creams are weirdly easy to make at home. They’re incredibly useful for vegans but can also add welcome variety and healthfulness to an omnivore’s diet. Packaged varieties abound in the supermarkets these days, but for optimum taste and nutrition, it’s so much better (and barely more difficult) to start with whole foods and whizz them up yourself. You can make non-dairy milk from any number of dry ingredients. I’m just beginning to explore different combinations and will report back in more depth one day soon. But for now, here’s a simple, oddly empowering recipe to get you started.

Use almond or cashew milk any way you would use dairy milk, from drinking to cooking. Many people prefer the taste and nutritional profile of almond milk for day-to-day use. Cashew milk and cashew cream are especially great to cook with because they’re very creamy and they thicken beautifully and reliably when heated. Crazy or no, hope you’ll give nuts a try one day soon.

  • When my #2 turns 2, and he’s officially allowed to have nuts, there are so many things with nuts on my list. He would be VERY angry to be left out!ReplyCancel

  • Leslie

    I love love love my Vitamix and use it to make nut milks and rice milks often. It has made my SoyMilk Maker defunct in my house! And it’s less expensive to make nut milks this way–so it’s win win!ReplyCancel

  • Karen

    Can this be done in a food processor just as easily?ReplyCancel

  • This is very timely, Carolyn, as I’ve just taken on a new cookbook project and will likely need to use some nutmilks in the recipes! Up until now, it was a mysterious prospect, but you’ve given me confidence. Thanks!ReplyCancel

  • eh... mee

    Why do you discard the soaking water and use fresh water to blend with? Just curious.ReplyCancel

  • [...] making nut buttermilk — and then turning it into pancakes — makes you feel almost as omnipotent as making nut milk in the first place. That alone is worth its weight in gold. Especially if [...]ReplyCancel

  • Thank you! I just made almond milk for the first time and it was wonderful. :) We have long loved nut milks and this is a much more cost-effective, healthy, and easy way to satisfy our craving. Thanks for this recipe.

    I am curious as to why you discard the soaking water instead of using it to blend. Also, as a side note, I ended up using the solids that were left over after straining and incorporated them into some pancake mix for the kids. They turned out great.ReplyCancel

  • I just stumbled across this post from a series of other posts and you are too funny. “Who was I? A cow?”

    I always buy almond milk at the store, but your writing is enough to make me curious to try making it at home!ReplyCancel

  • SJ Smith

    Oh, I’m going to have to try this! I saw your delicious looking pumpkin spice smoothie and ended up here.ReplyCancel

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