A Guide to Homemade Nut & Seed Milks

February 9, 2017

A Guide to Homemade Nut & Seed Milks by Faring Well

I remember sitting her last week, typing away words for my “everyday overnight oats” post, and then I blinked and here we are – back together again! How was your week? It was the neatest getting to see your overnight oats creations on social media over the past seven days – it still blows my mind each time I see one of you make a recipe of mine. In a way I feel as if this space is a diary and recipe book of sorts for myself, and find it hard to believe others would trust me enough to risk one of their meals on something I sketch out here – so thank you for doing so! It really is something special (to me).

I had a revealing moment this past weekend I wanted to try to put into words. Scott has been out of town for work a lot recently, four days last week and four days this week. We had this past weekend together, and I wanted to be “present” with him to the fullest. He and I joke that we have the best weekends in the world, and that someone needs to pay us to weekend together – we want to “go pro”, if you will. *wink wink* (Major dorks, we know.) But this last weekend was a little different, in that each morning I placed my phone and computer in the bedroom and closed the door. Leaving them there for good. And instead of time whizzing by over those two days, I was able to observe every moment of it – somehow stretching it longer than I knew was possible.

Continuing on the path of “returning to my roots” that I discussed in last week’s post, I did so again with this separation from my devices. Before beginning this space here, I was the girl who would walk out the front door “as is”. Keys? Scott would have those. Wallet? Scott would have that too. What else would I need? Okay my water bottle, but that was it. After FW began, the phone began slipping in my back pocket, and it has stayed there ever since. Until this past weekend when I tucked it away. There were countless times I went to grab my phone, either by habit for a photo, or from anxiety that there was something that needed to be checked. Each time I was greeted with a sigh of relief. Nope, not today. *exhale* I remember Scott filling up the car at the gas station in Laguna Beach, and I stared out the window watching the palm trees sway in the wind. I would have missed this, I thought. How much more have I already missed. What will I do to miss less. These are thoughts whirling around my headspace this week.

On the opposing side of it all, I wake up to work on Monday morning with you beautiful people to interact with via social media and this blog space. Your genuine kindness overwhelms me, and your constant inquiries as to my nut milk making method (thanks to Instagram stories) motivates me to put together this post for you today. There is something empowering about making something so pure and delicious yourself, free of the flavorings and thickeners of the store-bought plant milks. Knowing, when in a pinch, you can whip up a jug of hemp milk in minutes to save the day is exciting, right? I want to use this space, my devices, to interact, learn, and share (on a healthy level) with all of you. And for me this means taking time to create posts like this which bring you the staples in my life that I find enriching. You’ll find me squeezing a new jug of hemp, cashew, or hazelnut milk every three days. And thanks to some experimenting this week, I’ll be sipping on a few special new flavors too. Below are some FAQ’s I receive when it comes to plant milk making, but feel free to ask away if there is something I left out. Happy squeezing friends! xx


PLANT MILK FAQS: Where did you get your nut milk bag? It’s this one here! Where did you find that large glass jug? There are tons of great options on Amazon here. Where are those jars with the clasps from? They are by Weck (my favorite), and they are on their site here. What do you recommend doing with your nut milk pulp? Compost. Any better ideas? Recipes? None that I am a fan of as of yet, but I have friends who use it in their smoothies, homemade veggie burger patties, or even feed it to their pups!

A Guide to Homemade Nut & Seed Milks by Faring WellA Guide to Homemade Nut & Seed Milks by Faring WellA Guide to Homemade Nut & Seed Milks by Faring WellA Guide to Homemade Nut & Seed Milks by Faring Well


BASIC NUT & SEED MILKS
Makes 3 1/2 cups of milk.

choose 1 cup of nuts, or 1/2 cup of seeds

nut examples: cashews, hazelnuts, almonds, a mixture of two or three, etc.
seed examples: hulled hempseed, golden flaxseed, sesame seeds, etc.

3 1/2 cups purified water for blending

optional add-ins: 1 (pitted) medjool date and/or 1 teaspoon vanilla extract.

If using nuts, or unhulled sesame seeds, place them in a container filled with fresh water and place in the refrigerator for the day, or overnight (on the counter works too in cooler months). Brazil nuts, hemp seeds, and flax seeds do not require soaking. Drain the soaked nuts/seeds before proceeding to make the milk.

Combine the soaked (if necessary) nuts/seeds you have chosen with any add-ins (dates, vanilla) and 3 1/2 cups of filtered water in a blender. Puree on high for 45 seconds. If using a high speed blender, you only need to run it on high for 30 seconds.

Place a nut milk bag of your choice (I use this hemp one) in a medium mixing bowl, and pour the blended mixture into it carefully. Lift up the bag, twist the top tight, and gently press out the milk. Some nuts/seeds strain faster (hazelnuts and hemp seeds) while others will take longer (cashews and brazil nuts).

Transfer to an airtight glass jar or jug and store in the refrigerator. Will keep for 3 to 4 days.


FLAVOR VARIATIONS
Use these to kick off your creativity in the world of plant milks!

strawberry macadamia milk
Following the nut milk method above, soak and drain 1 cup of macadamia nuts and place in a blender with 2 pitted medjool dates, 1 teaspoon vanilla extract, 3 1/2 cups filtered water, and 1 cup of juicy red strawberries (wait for the height of berry season!). Puree until smooth, pour into a nut milk bag, and strain like normal. (You can blend the strawberries into the milk after straining if you prefer to drink the pulp too.)

coffee cashew hazelnut milk
Combine 1/2 cup of raw cashews with 1/2 cup raw hazelnuts, and soak overnight. Drain and combine in a blender with 3 cups filtered water, 1 pitted medjool date, and 1 teaspoon of vanilla extract. Blend, strain, and add back to the blender. Add 1/2 cup cold brew coffee concentrate. Blend on low until combined, and store as mentioned above.

pistachio date milk
If you have a high speed blender, you can skip the soaking and blend right away for an additional 15 seconds than normal. If you have a standard blender, make sure to soak the 1 cup of pistachio nuts as instructed above. Combine the drained nuts with 3 1/2 cups of purified water and 1 to 2 pitted medjool dates. Puree, strain, and store as normal. (This one is my favorite to sip, but also makes an amazing hot chocolate!)


BUYING TIPS: Purchase raw nuts and seeds only, and organic when possible. I buy my hazelnuts and cashews in bulk on Amazon here and here. The cashews brand is wonderful because they provide you with “mylk grade” cashew pieces (rather than whole cashews) for a discounted price. Win!


Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

  • Sonia February 9, 2017 at 5:38 am

    Where is the cute little cup from that you are holding in one of the pictures? Also, macadamia nuts are bad for dogs so don’t give that pulp to your pups. 😊 Now I really want to make some nut milk this morning!

    • Lauren February 11, 2017 at 11:05 pm

      You can get them at Ikea!

    • Faring Well February 14, 2017 at 8:06 am

      Hi Sonia, thank you for that macadamia tip for others reading who have pups! Super appreciated. And the glass is from Crate & Barrel <3. Happy nut milk making (hopefully) soon! xx

  • Anja February 9, 2017 at 6:43 am

    I really love cashew milk but they are so terribly expensive in germany.. it’s a real treat. I always make oat or buckwheat milk tho and add just a couple of nuts to make it extra creamy :)
    I like making nut milk pulp crackers (sea salt and rosemary!), bliss balls or freeze the pulp for later use in cakes, raw cake crusts and cookies :)

    • Faring Well February 14, 2017 at 8:06 am

      Those all sound amazing, Anja, thank you for sharing! <3

  • Abby @ Heart of a Baker February 9, 2017 at 7:16 am

    Great minds must think alike, I just posted my favorite cashew milk recipe today! I love seeing how others make nut milks too, it seems like there are endless options. As always, I love the beauty of the food you show here Jesse!

    • Faring Well February 14, 2017 at 8:07 am

      I loved your cashew milk too Abby! Great minds for sure ;) and thank you for your sweet compliments girl, you are too sweet to me.

  • Kim February 9, 2017 at 8:25 am

    Thanks for sharing the basics and some recipes! I know what I’m doing this weekend. :-)

    • Faring Well February 14, 2017 at 8:07 am

      You are so welcome Kim <3 and YAY!

  • Pia February 9, 2017 at 9:40 am

    Dearest Jessie, (yes, I’m starting this “properly” for a change, because… because I feel like it)
    You are such a gem. Did you know that? Have I (!) told you that yet? I don’t think so, which is why it’s about freakin’ time I did. Seriously. You know how there are people you’re not really keen about, people you don’t feel connected to, people you’re okay with, people you like but aren’t necessarily super close to, and people you really like? And how how there are also people you just kind of feel drawn to? Like, there’s just SOMETHING about them, their character, their energy and I-don’t-know-what that fascinates you, inspires you, and makes you want to connect with them? Well, for some magical reason, you feel like one of the latter people to me. Yes, that’s a bold statement, and I may be completely mistaken, especially seeing as I am just another follower of yours who has never even met you, but I still want to share this with you (although I do realize the comment section probably isn’t the right place for me to be doing so…). And sure, there’s no way your vibes are saying the same thing, because really, who am I? But I’m okay with that, and that won’t make me feel less “drawn” to you. So yeah, I guess, all in all, this is another thank you to you for being you; simply real raw lovely Jessie, whose posts, words and Instagram stories very rarely fail to brighten my days a teensy bit, lift my mood, and make me feel that little bit more inspired.
    You rock!

    Hugs,
    Pia xxx

    • Faring Well February 14, 2017 at 8:09 am

      Pia, you are so kind. I think this is just the neatest that you feel this way, and feel if we ever get to meet and hang in real life someday we will be kindred spirits for sure. You are such a kind, open, and honest girl! I appreciate you <3.

  • Pia February 9, 2017 at 9:44 am

    PS: One random thing I just NEED to say is that, as much as I adore the colors and everything in your profile picture (here on the blog), I really feel it doesn’t do you justice, because your little face isn’t even visible due to the wind blowing your hair into it :(

    • Faring Well February 14, 2017 at 8:10 am

      Aw! Okay. Will work on that soon ;) I’m so bad with updating those things! xx

  • Emily | Gather & Dine February 9, 2017 at 10:31 am

    I seriously always do the same almond or hazelnut milks, mostly because I am boring, but also because I’ve been so satisfied and love the simplicity of those so much. But you’ve inspired me, Jessie! The cashew coffee sounds like such a great morning blend, and pistachio date would be such a treat. And they would all make such great overnight oats too!
    About unplugging, I’ve been doing more and more of this too and found that I’ve been so much happier. Giving ourselves permission to let go and truly be with the ones most important to us is something I believe we will never regret.

    • Faring Well February 14, 2017 at 8:11 am

      There is nothing boring about those which make us the happiest + most satisfied! I love making them too, and on the regular that is what you will find in my fridge. Along with hemp, because its so easy! So wonderful to hear you’ve been experiencing the benefits of intentional unplugging too friend <3.

  • Rebeca February 10, 2017 at 3:29 am

    A big YES to being more present. As a self-employed gal, it’s easy for me to never switch off my work brain. These past months I’ve been leaving my laptop and my phone on my desk when I get home at night to enjoy being with my man to the fullest, and let me tell you, there’s no going back.
    And these nut milks? Woah! I’ve been making my own for 3-4 years, but I tend to keep things simple and basic. Your experiments look too good not to be tried! Thank you for the inspiration, and for always making me smile with your genuine posts.

    • Faring Well February 14, 2017 at 8:12 am

      YES to “there is no going back”. It truthfully makes all the difference. So happy for you Rebecca! And thank you for your kind words on my post as well, you’re so sweet and I appreciate you.

  • Caroline February 10, 2017 at 8:11 am

    My new year’s resolution was to make more of my homemade nut mylks. So far- I’ve done so each week! I will definitely be trying these flavors!

    • Faring Well February 14, 2017 at 8:13 am

      YAY! You go girl!

  • Katie February 10, 2017 at 8:59 am

    Being in the moment and not missing the beauty around us, YES.
    Also, the pistachio date milk looks/sounds super dreamy.
    Love your thoughtful words and gorgeous pictures.
    x

    • Faring Well February 14, 2017 at 8:13 am

      Aw thank you Katie, I appreciate it and couldn’t agree more <3 you have to try that pistachio sometime, its mega tasty. xx

  • KJ | Om Nom Herbivore February 10, 2017 at 12:10 pm

    I always give the almond pulp to my dogs. They come running when they hear the nuts getting plopped into the blender and wait anxiously until I’m done! The pistachio milk sounds soo intriguing. Id never thought to use those in nut milk! Can’t wait to try it!

    • Faring Well February 14, 2017 at 8:14 am

      That is so cute! And yes, you’re gonna flip when you taste it’s flavor, its insane. xo

  • elise | les filles de madeleine February 13, 2017 at 1:23 am

    Oh, yes, we really need to learn to be in the moment more often. I love that you just put away your ‘technology’ … it’s probably the best way to resist all temptations :) I also love the sounds of that coffee cashew hazelnut milk! Definitely trying this soon x

    • Faring Well February 14, 2017 at 8:15 am

      Thank you Elise! I appreciate you taking the time to write me this note, and hope you get to sip on that coffee cashew hazelnut milk soon too ;) xx.

  • marianne February 15, 2017 at 1:19 pm

    Love love love your pictures – the look so cute those three little bottle of homemade milks! And strawberry macademia milk.. Yummmm! Lovely post! X

    • Faring Well February 16, 2017 at 11:58 am

      You are so sweet! Thank you Marianne <3.

  • Shannon February 19, 2017 at 8:47 pm

    I am so happy that I found your blog! I just started looking into making my own nut milks and have a few questions:
    1) Is there any health reason that you need to soak nuts? Does it just make them easier to blend?
    2) Is there any reason that you should strain nut milks other than texture?

    • Faring Well February 21, 2017 at 11:35 am

      You are so sweet! I’m so happy to have you. And those are great questions, here are my best answers. 1) Soaking helps break down the phytic acid in the nuts, which blocks mineral absorption and can be tough to digest. 2) Other than the texture, no – I mean, I’m not looking to consume that many calories when I add milk to something and prefer to get those from other food sources during the day, so that plays a minor part too in my decision to strain too. But you do not need to strain if you don’t mind the texture a bit – most will sink to the bottom too overtime. Hope this helped a bit Shannon! <3