Nut or Seed Mylk Master Recipe

nuts

Nut / Seed Quantities and Prep Chart

Nut/Seed Soaking Time Quantity Water in blender
Almonds 8-12 hours 1 cup 3 cups
Brazil Nuts 6 hours 1 cup 3 cups
Cashews 6 hours 1 cup 3 cups
Chia 1 hour
Flax Seeds 1 hour ¼ cup 3 cups
Hazelnuts 8-12 hours 1 cup 2 cups
Hemp Seeds None needed ½ cup 4 cups
Macadamias 6 hours 1 cup 3 cups
Pecans 8 hours
Pine nuts 1 hour
Pistachio nuts 8 hours
Pumpkin 8 hours
Sesame 6 hours
Sunflower Seeds 6 hours 1 cup 3 cups
Walnuts 8 hours

 

Nut or Seed Mylk Master Recipe
 
Cook time
Total time
 
Author:
Ingredients
  • Choose your favorite nut and use the chart above to determine the quantity and soaking time.
Instructions
  1. Soak the seeds or nuts in pure filtered water to cover, for the above-mentioned times. Drain and rinse in a sieve under pure running water.
  2. Add the seeds and the requisite amount of water to your high-speed blender jar.
  3. Blend until smooth.
  4. Place a nut milk bag in a large bowl or pitcher. Pour the blended nut or seed milk into a fine mesh nut milk bag. Allow the liquid to drain completely.
  5. Pour into a clean, sterilized glass jar and place in the refrigerator until needed.
  6. NOTE: To make nut or seed ‘cream’, use 2 cups of soaked nuts or seeds per 3 cups of water in the blender.
  7. To make coconut cream, Refrigerate two 15-oz. cans unsweetened coconut milk overnight. Open cans and spoon out the thick coconut cream into a medium bowl. You should have around 1½ cups. (Reserve coconut milk for another use). Whisk until soft peaks form and the cream has doubled in volume, about 5 minutes. Powdered vanilla bean can be stirred in at this point.