You know those particular sayings you hear that instantly take you back to your childhood. You can be anywhere doing anything but once you hear it, boom, you’re a kid again and immediately washed over with childhood memories. One of those phrases for me is “cow juice”. Sounds funny as hell but that is what my dad would call milk, “cow juice”. That guy was a crack up and had all kinds of crazy things he would say. I miss that guy but feel blessed for the time we had together.
Milk used to be my thing. My friends would go to the store to buy beer and bring me back chocolate milk. That was my 40oz, and just fine with me I never liked beer anyway, but I loved milk. Well, I finally picked myself up, went to rehab, and kick my dairy habit. Now I’m a free man, dairy free that is, but what’s a former milk does a body good guy to do when in need of a creamy elixir. Nut milk my friends, that’s what he does. He makes nut milk.
Like the unmatched flavor of homegrown tomatoes, store-bought nut milk just can’t live up to the outstanding flavor and texture you get when making it fresh at home. As always feel free to play around with this recipe there are so many options like hazelnut, pecan, macadamia, chia, cashew, and sunflower seed to try out, but try this one first.
After washing I soak the almonds in water for five hours to allow some of the lectins to come out and give the milk a smoother texture. I put the flax in dry for it would get too gummy if soaked. Use the leftover nut meat from this recipe to make muffins, cookies, energy bars, etc. Lets cook
Almond flax milk
- 1 cup raw almonds soaked in water for 5-6 hours then rinsed
- 2 Tbsp whole flax seed
- 3 cups filtered or spring water
- 1 tsp vanilla powder or 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- High-speed blender
- Nut milk bag or cheesecloth
- Large bowl
- Glass Jar
Method
- Fill blender with 3 cups water, the rinsed almonds, and flax seeds
- Blend on the highest speed for 1 minute
- While holding over the bowl pour the mixture into the milk bag or layered cheesecloth.
- Hold the bag from the top and start to squeeze the milk out of the nut meat. Take your time and keep squeezing until the nut meal is dry or close to it.
- Whisk in the vanilla and salt
- Pour into a glass jar and store in the fridge for up to 5 days. I doubt it will make it that long
