​BRAZIL NUT MILK

Brazil nut milk is a deliciously creamy non-dairy milk that is a great one to start with for beginners who are used to the texture of cow's milk.
Brazil nuts are a good source of calcium, iron and phosphorus and are packed with the mineral selenium, which supports the immune system and thyroid gland function.
Studies have also shown that eating Brazil nuts can also lower cholesterol levels.
 
The basic recipe for this yummy milk is just Brazil nuts and water, but you can jazz it up anyway you please!
 
Recipe:
  • ½ cup (about 20) Brazil nuts (soaked 3-4 hours beforehand will make the milk even creamier)
  • 2 cups water
  • ¼ teaspoon Himalayan salt
  • ½ teaspoon vanilla extract powder
  • 1 pitted Medjool date
 
Options to jazz it up:
  • 1 teaspoon Wild honey/Maple syrup
  • 1 teaspoon cacao or carob powder
  • 1 teaspoon maca powder
 
​How to:
Soaking is not necessary for this milk, however, if you do soak them you’ll get a creamier milk. Just remember to always throw away the soaking water and use fresh for the actual milk.
  1. Blend with 2 cups of pure water in a high-powered blender for 1-2 minutes.
  2. Strain through a nut milk bag or a large piece of cheesecloth.
  3. Squeeze as much of the milk as possible through the cloth.
  4. Store in an airtight bottle in the fridge.
Consume within 2-3 days.
To avoid wasting milk that wasn't consumed because you made too much, just make a small amount.
 
This makes 1 cup:
  • ¼ cup (about 10) Brazil nuts
  • 1 cup water
  • 1/8 teaspoon Himalayan salt
  • ¼ teaspoon vanilla extract powder
  • ½ -1 pitted date
 
Alternative recipe to try:
  • ¼ cup (about 10) Brazil nuts
  • 1 cup coconut water
  • ¼ teaspoon vanilla extract powder
There's definitely a ‘coconutty’ taste to this milk, but I like it!