The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
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107 Comments
Dorinda
April 5, 2017
I made my first batch of almond milk a couple weeks ago and I could not believe the difference in flavor. So much better than store bought. I just wanted to pass on a tip I got from the recipe I used last time: you can use a bandana to strain the solids out of the milk. Works well and can be thrown in the wash for the next time. Also, I made little truffles with the nut solids, mixing in coconut oil, cocoa powder and some honey. I found the more coconut oil I used, the more truffle like the texture became. Just FYI. :)
diana
April 6, 2014
I had recommended making homemade nut milk to a friend whose child has a very severe allergy to casein, among other things in dairy. They live in a small town in central Greece and she was buying soy milk which was available in a canned stabilized version. That bothered me a bit because this child was not able to drink something fresh in terms of a milk product. So it turned out that they lived on a family farm that happened to have a variety of nut trees. Greece is full of almond and walnut trees. So we found out how to make the milk and it has pretty much saved the situation. :)
cindy_perkins_marlow
April 14, 2013
I love that 'what goes around, comes around.' When I discovered my daughter's dairy allergy in 1976, I began making my own almond milk from reading Jethro Kloss's book 'Back to Eden.'
Dorry F.
March 6, 2013
How much cocoa would I need to make a chocolate version. I love chocolate almond milk and have bought it many times, but would love to make it myself and hopefully save money.
AntoniaJames
March 12, 2013
I'd make a chocolate syrup by putting a teaspoon or so of cocoa per cup of milk in a cup with perhaps 2 teaspoons of boiling water and a pinch of sugar, depending on how sweet you like your cocoa. Melt the chocolate and stir to dissolve the sugar. Then add the almond milk. If that's not chocolaty enough, make more syrup. Good idea! ;o)
Dorry F.
March 12, 2013
Thanks so much! I will try that!
I am making almond milk tonight when I get home from work. I have had the almonds soaking in water for nearly 24 hours now.
Whenever I have that drained and exhausted feeling, chocolate almond milk seems to help perk me up again and give me a second wind.
Thank you for your inspiration! I cannot wait to get home and get my hands on the soaked almonds and the blender!
I am making almond milk tonight when I get home from work. I have had the almonds soaking in water for nearly 24 hours now.
Whenever I have that drained and exhausted feeling, chocolate almond milk seems to help perk me up again and give me a second wind.
Thank you for your inspiration! I cannot wait to get home and get my hands on the soaked almonds and the blender!
AntoniaJames
March 12, 2013
Great! I'm thinking you might want to start with a tablespoon of cocoa + the same of hot water (plus sugar to taste) per cup, not knowing how rich your chocolate is . . . you could add a tablespoon of syrup, taste, and add more if you want. Sounds so tasty and yes, I could use a little pick-me-up just like that, right about now! ;o)
tenuta M.
March 4, 2013
Have you made soy milk? If so, any tricks to it?
AntoniaJames
March 12, 2013
Actually, I have not. That would be a great question for the FOOD52 Hotline! ;o)
Lauren R.
March 1, 2013
also for longer freshness fill your bottles to the brim. Less exposure to air longer self life.
Lauren R.
February 28, 2013
I have worked intensively with nutmilks. I found they last much longer if the nuts are soaked in the fridge.
AntoniaJames
March 1, 2013
Lauren, thank you so much for this post! I had no idea. I'll keep that in mind next time. ;o)
phyllis S.
February 27, 2013
There is a good book on this topic: Nut Milks by Candia Lea Cole, copyrighted 1990. What she does is use a spice mill to grind the nuts first. She also recommends adding ground flax to give some texture and of course added nutritional value. She never recommended soaking the nuts but it really is a good idea. She also adds Lecithin granules (need to be refrigerated). The Pine Nut Milk has got to be delicious but expensive. There are also recipes for Pumpkin seed, Sesame seed, and Sunflower seed milks. I also milk Poppy seeds!
Panfusine
February 27, 2013
Poppy seed paste is often used in Bengali cuisine for curries that call for a rich texture, love the creamy, buttery texture it yields. Do you use the white or the black poppy seeds?
phyllis S.
February 27, 2013
I use the black poppy seeds which produces a whitish milk. The white ones are traditionally used for pastries though I don't see why they would not work as well. Essentially any seed can be milked, or any nut. Was joking around the other day with some friends about how some of the economic problems in Afghanistan could be solved if they used the poppy seeds to make milk, seeing as how popular all the non-dairy milks are here and elsewhere!
AntoniaJames
March 1, 2013
Thank you, phyllis. I'll need to run that book down. It sounds so interesting! ;o)
phyllis S.
March 1, 2013
I made sunflower milk today with some almonds added. Put in some ground flax seeds and lecithin. I soaked too many and had to run it through the blender several times. It really only takes about 1/3 cup of seeds/nuts to about 3-1/2-4 cups water and I soaked 1 cup of seeds. Gulp. Now I'm trying to figure out what to do with the pulp.
Panfusine
March 1, 2013
add the pulp to a veggie burger mix of cooked quinoa,refried beans, panko & seasonings.
phyllis S.
March 1, 2013
Maybe. That sounds rather heavy. I'd add more vegetables if I were to do that. Skip the panko though as they all have additives. Panko is great though for a coating but not inside mixtures, for that, use breadcrumbs. The great thing about panko is the crispiness that it creates.
Panfusine
March 1, 2013
sorry, I shd have clarified.. yes the Panko is just for coating the surfaces!
sophiea
February 27, 2013
AntoniaJames, I love all your contributions to Food52!!!
AntoniaJames
March 1, 2013
Sophiea, you are too kind. Love your blog, by the way! Sending the link now to my sister, also a painter and fabulous, SallyCan (whose handsome food-subject still life paintings decorate my law offices!). ;o)
phyllis S.
February 26, 2013
Good direction. You can also use the ground and strained nut meats a second time as all the juice is not yet out of them. Adding sweeteners is not always necessary but sometimes a thickener makes for a better mouth feel. You can research the ones you might like. I used to use soy lecithin but don't recommend it any longer.
Lkw1080
February 25, 2013
Thanks so much! I am soaking both almonds and cashews right now to give this a try! Can't wait! How long will it keep in the fridge?
boringmama
February 24, 2013
This looks wonderful. May I ask you where you got your milk jar-how much it holds and does it seal ? I noticed a red rubber seal. Thanks so much
Kristen M.
February 24, 2013
Hi there -- I believe we used this Weck Preserving Juice Jar, which holds 1062ml or about 36 fluid ounces: http://www.amazon.com/BlissHome-Weck-1062ml-Preserving-Juice/dp/B005DXWQHO/?tag=food52-20
boringmama
February 24, 2013
May I ask where you got your cute jar and it looks like it has a lid that seals ? Or how does it attach? I noticed the red rubber ring. I'd love to get a couple--oh and how much does it hold? Thanks so much !
Janet L.
February 24, 2013
Can you make coconut Milk about the same way?
Panfusine
February 24, 2013
For coconut milk, I'd suggest getting the grated frozen coconut you get in Indian grocery stores and then proceed to blend them with warm/hot water to extract the milk. cold water tends to freeze the coconut oil, leaving messy globules about ( unless of course you want to buy a whole coconut, break i, & t scrape out the meat), The dessicated coconut from the shelves do not work that well.
Dina M.
February 24, 2013
thank you! what a revelation! so, so, so much more delicious than anything from a box. almondy perfection. I have a vitamin, so i used it, following same directions. drained with a nut milk bag. could not be easier! never going back!
Panfusine
February 24, 2013
LOVE THIS!! thanks Antoniajames
AntoniaJames
February 24, 2013
Thank YOU, panfusine! I've stirred almond milk into more than one of your beautiful recipes. ;o)
BlueKaleRoad
February 24, 2013
This is a terrific post! Homemade nut milk is so much better than store-bought. I usually make almond, but just picked up cashews to try. Great tip that they don't need to be strained, and now I'll add pistachios to my shopping list. Thank you for sharing!
AntoniaJames
February 24, 2013
Thanks, BKR! I find that with the cashew milk and pistachio milk, it's a good idea to test it for consistency before pouring it out of the blender. Some nuts are harder (drier, I guess) than others, so they soak the water up at different rates. I've been known to blend for an extra minute or so when making milks that are not strained. Also, it's important to scrape down the side of the blender to get the little bits into the mix. ;o)
LaH2
February 24, 2013
Hi, do you soak them at room temperature or in the refrigerator? Thanks!
AntoniaJames
February 24, 2013
I soak them out on the counter. Granted, my kitchen is always rather cool, as I live close to the San Francisco Bay. If I lived in a place that were really warm, I might soak them for at least part of the time in the fridge. I don't think it makes any difference to how the almond milk tastes. ;o)
Patrisha
February 24, 2013
Wonderful article. I've been wanting to make my own nut mild and am saving this recipe. Thank you!
KathieProctor
February 24, 2013
I love almond milk and look forward to trying your recipe. Just wondering if you can use almond milk in any recipe that calls for milk. I think I would try not straining it and see if I like it that way.
AntoniaJames
February 24, 2013
I would say yes with one big exception, and that is in certain baked goods and pudding or custard type desserts, where you need those milk proteins and that type of fat for best results. But I have don't much experimenting to know what works and what doesn't. Also, about not straining -- almond milk, even when made with almonds that have had a good soak, tends to be rather gritty. Unstrained milk works just fine in a curry or stirred into steel cut oats, or other dishes where the rough texture does not matter. I usually make a batch for multiple uses, including (without exception), stirring into my tea. If you're not going to strain, you can also make a much thicker cream, though (I've found, at least), even extra blending never quite gets rid of the grittiness. ;o)
Nutbutter
February 24, 2013
How long will the milk keep in the refrigerator? Thank you!
AntoniaJames
February 24, 2013
About 3-4 days. Put it in the coldest part of your fridge, immediately, and don't worry if it separates - just give it a good shake before using. Also, I sometimes put it in the freezer, and then blend it for a minute or so, once it's defrosted. It won't be as flavorful, and even after blending will seem thinner than it was before you froze it, but it will do just fine for smoothies, finishing soups and dals, etc. ;o)
Queen O.
February 24, 2013
Great post! I just got a new blender and I've been meaning to make my own nut milk. Can't wait to give this a try.
I'm wondering...how long to homemade nut milks keep for?
I'm wondering...how long to homemade nut milks keep for?
AntoniaJames
February 24, 2013
Thanks, Q of Q!! Please see my answer to the comment directly above this one. ;o)
Lisa C.
February 24, 2013
Do you have to use cheesecloth? I've just been peeling the almonds and straining the milk.
AntoniaJames
February 24, 2013
If that works for you, great! I've never tried it with skinless almonds, though now, I'm interested in trying it (although I don't have a good source of blanched almonds, and I haven't the patience to do it myself). Thanks so much for letting us know. ;o)
david L.
February 24, 2013
hi, when i make soy milk, i give the okara to my dog, who is crazy about it. i could do the same with the almond milk, but i never strain it, i leave the pulp in. is it only for 'cosmetic' reasons that you strain it?
AntoniaJames
February 24, 2013
david lee, I strain almond milk because it's always a bit gritty when it's not strained . . . but there's no reason not to leave it unstrained, if you like it that way. Thanks! ;o)
christine E.
February 24, 2013
redcrow
What timing! I just bought some almond milk and some rice milk to try for the first time. I decided that this was an OK route to take me away from diary milk and now I can make my own. Thank you.
What timing! I just bought some almond milk and some rice milk to try for the first time. I decided that this was an OK route to take me away from diary milk and now I can make my own. Thank you.
AntoniaJames
February 24, 2013
Almond milk is a fabulous alternative to dairy, for so many reasons. There's a lot out there on the internet about how the vitamins and minerals in it are easily absorbed and therefore used efficiently by the body, making it a great choice. And it tastes great! I hope you do try making your own. ;o)
bobbie J.
February 24, 2013
Your directions say to soak for up to 24 hours, but I have heard cashews cannot be soaked more than 8 hours...?
AntoniaJames
February 24, 2013
That's an interesting point. I've read that if you soak them for more than 12 hours they can taste bitter, but I've never found that to be the case. That said, cashews are much softer than almonds, so they really don't need more than 12 hours anyway. ;o)
JulieBee
February 24, 2013
I just forwarded this link to my dermatologist who is always pushing me away from dairy to nut milks. She recently gave me a dissertation on how to make my own nut milks, so this info is fortuitous as I could not remember how she told me to do it, just that I should!
Kukla
February 23, 2013
Now when we have an easy to follow and as always precise recipe from AntoniaJames, you can also add any Nut milk, especially with vanilla, to your cup of tea or coffee.
AntoniaJames
February 24, 2013
Thank you, Kukla, for your kind words. As always, they are much appreciated. And yes, I use my almond milk -- vanilla or plain -- in tea every day. They're the best. ;o)
rynnybit
February 23, 2013
any use for the nut milk?
AntoniaJames
February 23, 2013
Stir it into soups, pureed vegetables, stews, etc. where you'd otherwise use milk, cream or half and half; it makes great smoothies; it's fabulous, especially when you don't dilute it much (e.g., strain after the first blend of 1.5 X water to 1 part raw nuts), drizzled over crisps and cobblers and tarts, instead of cream; use it in French toast, bread puddings and similar casseroles instead of milk or cream; use it to make rice pudding, or to stir into for a bit of extra flavor while eating it; stir into red lentils/dals and curries for a nice smooth finish. ;o)
ATG117
February 23, 2013
Great piece. I've been meaning to try this at home. I'm assuming the fat content increases with the homemade version. Anyone have thoughts on that?
AntoniaJames
February 23, 2013
The fat content depends to some extent on the degree of dilution. I suspect that homemade versions do have more fat in them, but I don't know, and can think of no way to test it at home (as opposed to in a lab set up for taking such measurements). You're going to leave some fat in the almonds behind in the pulp. But how much, I don't know. The homemade kind tastes so good, however, that the superior quality does allow you to use less. ;o)
Fairmount_market
February 23, 2013
I always appreciate the precision of your instructions. Thanks for the inspiration!
AntoniaJames
February 23, 2013
You're welcome, and thanks for your kind words . . . but actually, MarianBull, who did an extraordinary job of editing this for me, deserves most of the credit! ;o)
jblock
February 22, 2013
My local health food store has organic cotton nut milk bags. I have been doing this for years and the job is quite a bit speedier when i can pour blender contents into bag and squeeze it by hand. Be careful, fresh almond milk is addictive, and you may find yourself hiding it for yourself in the fridge!
AntoniaJames
February 23, 2013
I've heard about nut milk bags, but have never seen one. And yes, I know how addictive fresh nut milks are! ;o)
hardlikearmour
February 22, 2013
I love the idea of pistachio milk with a pinch of cardamom! What have you used pistachio milk for?
AntoniaJames
February 23, 2013
hla, I used it in a dairy-free panna cotta, stirred into steel cut oats with sultanas and a light dusting of nutmeg, and made a killer smoothie adding just a frozen banana. And here's a little tip: roasted unsalted pistachios make a great tasting, almost savory milk that works really well in blended masoor dal + vegetables soups. ;o)
AntoniaJames
February 24, 2013
hla, I adapted this one: http://www.tarteletteblog.com/2008/10/red-berry-almond-milk-panna-cottas.html I made pistachio milk with 2 cups of water to one cup of pistachios, measured before soaking, and had about 1/2 cup of milk left over after making this. (I used just the pistachio milk and not any other "creamer".) I used 1/3 cup demerara sugar, and about 1/4 teaspoon of freshly grated nutmeg, simply because cardamom + nutmeg just taste so great together. I served it with some figs that had been soaking in brandy since September. ;o)
susanm
February 22, 2013
well...who knew?
i am so not a fan of boxed, sweetened nut milks. cant wait to try this. THANKS!
i am so not a fan of boxed, sweetened nut milks. cant wait to try this. THANKS!
Janet H.
February 22, 2013
Thanks for the great recipe. I love homemade almond milk but I have a curious thing happen with my raw, organic almonds when I soak them. After about 12 hours something begins growing in the water. It is slimy and cloudy. It doesn't look safe but I rinse the almonds well and soak for another 12 hours. The almond milk doesn't taste bad and I don't get sick. Just wondering if anyone else experiences this and what it might be. Thanks.
AntoniaJames
February 23, 2013
The clouding is perfectly normal. No matter how clean your dry raw almonds appear, there are dust and other residues on them. I just rinse the nuts well after soaking and before blending. I don't worry about it at all. And I've never gotten sick or had any other problems. Great question, though! ;o)
thirteenJ
February 22, 2013
sigh...Darnit...wish I wasn't allergic!
AntoniaJames
February 22, 2013
Are you allergic to pepitas? According to Baketress, who commented below, they can be made into milk the same way. I'm thinking they'd be even better for many savory dishes. I can hardly wait to start playing with them. ;o)
thirteenJ
February 23, 2013
Thank you! I can have pepitas (seeds).!! Sounds like just the right milk for a creamy squash soup,too!
Now then, I'm missing out on the entire "cashew cheese" wave, also. Might you think that "pepita cheese" is a possibility?
Now then, I'm missing out on the entire "cashew cheese" wave, also. Might you think that "pepita cheese" is a possibility?
AntoniaJames
February 23, 2013
I have never tried it, but you could certainly try. Just soak the nuts and blend with as little water as you need to grind them up, adding more and scraping down as necessary. Sounds like a great idea! ;o)
Hilarybee
February 23, 2013
Count me in the can't eat most nuts camp, too. I practically live off of pepitas. But I've tried pepita milk and it has come out waxy. Granted, I soaked them but used a juicer. Maybe a blender would help break it up more?
healthierkitchen
February 22, 2013
This is terrific! Can you do anything with the ground nut that you strain out?
AntoniaJames
February 22, 2013
You can dry out the pulp on a cookie sheet in a slow oven, turning occasionally, until it's totally dry, and use it as you would almond meal. Most of the flavor is spent, however, and I'm rather lazy, so I usually just put it in my food waste bin for composting. I have experimented with making crackers and cookies with it, inspired by these blog posts: http://www.elanaspantry.com/vegan-almond-pulp-crackers/ and http://figgyandsprout.com/almond-pulp-crackers/ with moderate success. I'd like to figure out how to make a cookie like a German "Zimtsterne," but that is, as yet, still in the idea phase. I'll certainly post a recipe here on FOOD52 if I can make it work. Also, FYI, here is a Hotline thread, started by me last year, on this topic: http://tinyurl.com/AlmondPulp ;o)
nabi
February 24, 2013
Google "pulp almond milk uses"
A couple quick hits:
http://www.edibleperspective.com/home/2013/2/20/almond-milk-revisited-plus-almond-pulp-crackers-breakfast-br.html
http://emilylsnelling.hubpages.com/hub/Uses-for-Almond-Pulp
www.kaiakitchen.com/almond-milk-and-almond-pulp-recipes/
A couple quick hits:
http://www.edibleperspective.com/home/2013/2/20/almond-milk-revisited-plus-almond-pulp-crackers-breakfast-br.html
http://emilylsnelling.hubpages.com/hub/Uses-for-Almond-Pulp
www.kaiakitchen.com/almond-milk-and-almond-pulp-recipes/
Baketress
February 22, 2013
Nice post!
I would like to add that using raw pepitas the same way is really delicious.
My fave smoothie - pumpkin seed milk, raspberries, and banana.
I would like to add that using raw pepitas the same way is really delicious.
My fave smoothie - pumpkin seed milk, raspberries, and banana.
AntoniaJames
February 22, 2013
Pepitas! What a great idea! I've made pistachio milk for use in panna cotta and it was divine. I'm looking forward to trying that smoothie you describe, using blueberries (I have dozens of jars of them in light syrup, as I own 17 prolific bushes.)instead of raspberries. Thanks so much for telling us about it! ;o)
Kitchen B.
February 22, 2013
I love nut milks - wonderfully clear instructions and superb photos to boot. I shall not tire of saying so to Mr Ransom.
I love to make a delicious tigernut churro with the nut residue from making horchata!
Wo
I love to make a delicious tigernut churro with the nut residue from making horchata!
Wo
AntoniaJames
February 22, 2013
Thanks, KB. Never had a tigernut, but did you say, "Churro"?!? I'm in. ;o)
Marian B.
February 22, 2013
There are few things more refreshing than an ice cold glass of homemade almond milk. Love the detailed, thorough instructions -- thanks AJ!
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