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
Author: Helen Papaconstantinos
- Choose your favorite nut and use the chart above to determine the quantity and soaking time.
- 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.
- Add the seeds and the requisite amount of water to your high-speed blender jar.
- Blend until smooth.
- 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.
- Pour into a clean, sterilized glass jar and place in the refrigerator until needed.
- NOTE: To make nut or seed ‘cream’, use 2 cups of soaked nuts or seeds per 3 cups of water in the blender.
- 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.
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