Homemade Nut Butter Milk
By Shelly Rose Anti-inflammatory, Beverages, Breakfast, Digestive Health, Healing & Recovery, Heart Healthy, Immune Boosting, Lyme-friendly, Paleo, The Basics, Therapeutic Drinks
March 18, 2017
Once you see how incredibly easy it is to make your own homemade nut milk, you may never go back to the store-bought boxed milks again! The pre-packaged milks on the shelves are mostly water and have unnecessary, added ingredients like carrageenan, sugar, natural flavors, and others to make them last longer on the shelf.
All you really need is nut butter and water. That's it. The nutrient density is higher and the flavor is richer. So as long as you have almond, cashew, or other nut butters on hand, you always have a simple, homemade nut milk 5 minutes away.
- Prep: 5 mins
Directions
1Place all ingredients in a blender and blend until smooth.
Variations:
Flavoring: You can add a 1/8 teaspoon of vanilla extract if you like vanilla-flavored milk.
Sweetener: Feel free to make it unsweetened, or use medjool dates, raw honey, or maple syrup to sweeten.
Storage: If you make a larger batch for the week, store in an air tight glass container in the refrigerator for up to 4 days.
Consistency: Add more or less water to obtain the consistency you prefer. General ratio is 1 tablespoon of nut butter to 1 cup water.
Want to make other super easy homemade nut milks?
Check out this Homemade Coconut Milk recipe or this Homemade Almond, Cashew, or Pistachio Milk recipe.
