DIY: Make your own nut milk with our new Mylk Nuts! Luscious Macadamia Mylk, Classic Almond Milk, Vibrant Pistachio Mylk, Hazelnut Mylk, Thick Cashew Mylk....skip the stabilizers, preservatives, gums, additives and thickeners and create your own creamy, dreamy, FRESH nut mylk at home! Add a few scoops of Wilderness Poets Cacao Powder for chocolate mylk or a tablespoon of Golden Turmeric to really pump it up!
1 cup Mylk Almonds or Mylk Cashews or Mylk Macadamias or Mylk Pistachios or Mylk Hazelnuts
4 cups filtered water
pinch Pure Vanilla Powder, sea salt
(optional: sweeten to taste with Maple Crystals or syrup, etc.)
(optional: for chocolate mylk, add 2 T Cacao Powder)
(optional: for golden mylk: add 1 T of Golden Turmeric)
- Soak almonds overnight in just enough cool water to cover them.
- Drain almonds and add them to a high-speed blender with filtered water, vanilla powder, and salt.
- Process for at least 2 minutes.
- Strain almond milk through a nut-milk bag (or cheese cloth) into a pitcher or mason jars and refrigerate. Homemade almond milk keeps in the refrigerator for about 3 days.