The best homemade triple nut milk
Serves: 1 litre
A creamy and dairy free alternative to milk, packed full of vitamin E and vitamin B5 along with minerals such as manganese, magnesium, phosphorus and copper which are needed for healthy skin, hair, nails, productive brain power and energy.
  • 3 cups filtered water
  • ⅓ cup soaked almonds
  • ⅓ cup soaked brazil nuts
  • ⅓ cup soaked cashew nuts
  • 2 teaspoons vanilla powder or 1 vanilla pod
  1. Soak your almonds, brazil nuts and cashews for 6-8 hours overnight in filtered water. This process is absolutely essential to soften the nuts and it also unlocks more nutrition from the nut.
  2. After the soaking time, drain the nuts, rinse them and discard the soaking water.
  3. Add the nuts to a blender with 3 cups of fresh filtered water and blast on high for a minute or two until smooth and creamy. If you want your milk a little runnier add more filtered water until you get your desired consistency.
  4. This doesn't need to be strained as the milk comes out very smooth but for a super smooth milk, strain with a nut milk bag.
  5. Place your nut milk bag in a large bowl and pour the milk through it. Lift up the nut milk bag containing the nut milk with your hands and allow the milk to drain through it into your large bowl. Use your hands to gently squeeze the remaining liquid from the bag.
  6. Add 2 teaspoons of vanilla powder or score a fresh vanilla pod down the centre and remove the seeds from the pod. Add to the nut milk.
  7. Transfer the milk into an airtight bottle and keep in the fridge to enjoy over the week!
Recipe by JESSIPES - Live in a Body You LOVE at