Hemp is one of the richest sources of non-animal proteins there is. It is also very high in essential fatty acids, with a 3:1 balance of omega 3 and omega 6 fatty acids, and it’s rich in vitamins and minerals too.
Nutmilk adds a creamy flavour and texture to smoothies, smoothie bowls and vegan ice cream. It can also be added to soups – as long as they’re not going to be served to people with a nut allergy of course.
YOU WILL NEED:
• 200g nuts
• a nutmilk bag (available online)
Many people like to make almond milk, as it is lower in fat than other nut milks, and it also has a mild flavour that blends well with fruit smoothies.
Walnut milk has a strong flavour that tends to dominate anything it is added to, and brazil nut milk is so high in healthy fats that it can have an almost puddingy texture which is good for raw vegan desserts. Cashew nuts are also high in fats and are therefore often used for making nut creams and desserts.
I like to use mixed nuts including some walnuts, to get a good balance of nutrients and omega 3 and omega 6 fatty acids. And I always use raw, unsalted nuts. But you can use almost any nut of your choice.
You’ll also need a large bowl or wide-mouthed jug, and a container with a lid to store your nutmilk.
Make sure you have clean hands, as this is a very hands-on operation!
1. Start by putting about 200g nuts into a blender jug.
If it’s too thick you can add more water later.
3. Blend the nuts and water until you get a fairly thick paste.
The mixture should be thick enough to pour, but without large lumps. If it’s too thick to pour, add a little water and blend again.
4. Place a nutmilk bag into a large bowl or wide-mouthed jug and carefully pour the blended nut mixture into the nutmilk bag.
If some of the nut mixture misses the bag and gets into the bowl, scoop it out with a spoon and put it back into the bag.
Once all the nut mixture is in the bag, hold the top of the bag shut (some nutmilk bags have a cord you can pull to close the bag at the top), and gently squeeze the bag so that the nutmilk seeps out into the bowl.
Be careful not to squeeze the bag too tightly in case it breaks or leaks.
5. Once all the liquid has been squeezed into the bowl…
…dispose of the contents of the bag into a compost bin or rubbish bin, and then wash your hands.
6. Pour the finished nutmilk into your chosen storage vessel.
I like to use a glass bottle, and I pour the liquid into the bottle using a funnel.
The nutmilk should last for 3 to 4 days in the fridge.