Brazil nut milk recipe (vegan)

Learn how to make this tasty plant based milk known as Brazil nut milk - Paleo, raw, gluten free, dairy free, keto

Course Extras

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 350kcal

Author Charla

Ingredients

1 cup of Brazil nuts 130g
4 cups of filtered water 800ml/280z
1 teaspoon of vanilla extract or scrape of the vanilla pod
2 medjool dates optional
¼ teaspoon of himalayan pink salt

Instructions

Soak the Brazil nuts in water for an hour (to fast track things) or overnight if you prefer.
Drain off the water the that the Brazil nuts were soaked in.
Add all of the ingredients (excluding the pink salt and vanilla) to a high speed blender and whiz for a minute or until a smooth consistency is present.
Prepare a large jug with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.
Squeeze the excess bits of milk out of the pulp that is compressed into the cheesecloth. Feel free to add the pulp to your smoothies, as not to waste anything.
Remove the cheesecloth and then stir in the vanilla along with the pink salt.

Notes

Brazil nuts tend to be expensive so try to shop around for them and purchase them in a large quantity to save money especially if you intend to make this milk on a regular basis.

If you don't have a muslin or cheesecloth to extract the milk from the pulp a medium sized strainer works just fine.

Store the milk in a glass jar in the refrigerator

The nut milk has a short shelf life so use within a few days.

You can half the recipe to make a smaller batch

Make sure to reserve the excess pulp to add to smoothies or desserts

To impart in-depth flavour feel free to roast the Brazil nuts prior to turning them into milk

Nutrition