Since I’ve been interning on the farm and going to the farmer’s market every weekend, I think I’ve been to a grocery store . . . once? Maybe twice? I love cooking up all the goodies I bring home from work, and I desperately want to avoid the supermarket as long as I can. I ran out of almond milk last week, and my recent reticence to run to Publix (and the ingredients in my pantry) prompted this lovely, non-dairy milk.
I’ve made almond milk in the past, but don’t do it often because it’s cheaper (and easier) for me to simply buy it. I wondered though if I could get the same results with some of the other nuts and seeds in my pantry!
Everything In The Pantry Milk
1 cup almonds
1/2 cup cashews
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
4 3/4 cup water
2 1/2 tbsp local honey
1/4 tsp iodized sea salt
1. Place the nuts and the seeds in a bowl and cover completely with water (not the water listed on the ingredients list )
2. Place a towel over the bowl and soak overnight.
3. The next day, drain off the water and rinse thoroughly. The cashews looked a bit discolored, so make sure to rinse well.
4. Blend the nuts and water together.
5. Add the honey and sea salt, continue blending. Don’t be alarmed if it starts to froth out a bit!
Quick taste test:
And then I added some to my chai tea!
It definitely has an interesting taste I wasn’t expected–you can pick out notes of cashew and pumpkin which I really like! Next time, I may have to do a chocolate milk and add cocoa powder, some stevia, and some cinnamon.
Check back tomorrow to see what I made with the nut/seed pulp . . . I think I may like that even better than the milk!
Do you make your own “milk” or other items most people purchase in the store (bread, yogurt, cheese) ?