Nut And Seed Milk Shakes Food
OAT, NUT, AND SEED MILK
Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten- and nut-free option, try using hemp seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 8h15m
Yield Makes 21/2 to 3 cups
Number Of Ingredients 4
Steps:
- Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight.
- Drain and rinse, then transfer to a blender with 3 cups room-temperature or cold water and a pinch of salt. Blend until completely smooth.
- Strain mixture through a fine sieve lined with two layers of cheesecloth, pressing on solids to extract as much liquid as possible.
- Add maple syrup and vanilla to taste, if desired. Transfer to sealed containers and refrigerate until cold before serving. Milk can be refrigerated up to 1 week. Shake well before serving.
NUT OR SEED MILK
Based on a recipe from Victoria Boutenko's book, 12 Steps to Raw Foods. Preparation time doesn't include overnight soaking of nuts or seeds. I haven't tried this yet.
Provided by mersaydees
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a blender and blend until smooth.
- Strain mixture through a nut milk bag or sprout bag.
- Pour into a jar.
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