Cheat Sheet: Why homemade nut milk is, like, way better for you.

Homemade Nut Milk

Next time you’re in the grocery store, swing by the nut milk section, grab a carton, flip it over and check out the list of ingredients. We’re 99% sure that there will be a few ingredients that you won’t be able to pronounce… or that just sound flat out chemical-y… like Xanthan Gum.

These store-bought milks are also overpriced. Why? They’re 70-80% water + additives. So, aside from the negative impact that the additives in store-bought nut milk has on your health, making your own at home puts your heard-earned dough back in your pocket.

Biggie was right about a lot of things, but in this case, sorry B.I.G. … Mo money; Mo health; Less problems.

HOW TO MAKE YOUR OWN NUT MILK

You can use any type of nut you want — they’re all fantastic for your overall health! Just make sure they’re RAW, unfrosted, unsalted, and definitely un sweetened.

• Grab a 32oz. mason jar

• Dump 1/2C to 3/4C of nuts in your jar. If you want creamier nut milk, go for a full cup or more

• Throw 1-2 teaspoons of Pure Vanilla Extract over your nuts. Look at the ingredients and make sure there are no additives or natural flavors. The ingredients list should be: water, alcohol, vanilla bean extractives. That’s it.

• Toss 1 teaspoon of Redmond’s REAL Himalayan Sea Salt over your nuts + vanilla

• Fill the mason jar up with filtered water + cover with a lid

• Shake up your mix

• Put in the fridge and let sit for 8-12 hours (overnight is fine)

• Take your soaked nuts out of the fridge + blend them

• Strain the liquid through a nut bag back into your mason jar

• Fill the jar up with water until it’s full - it will lose some volume because you’ve filtered out the liquid

• Enjoy 😘

Prep takes about 60 seconds. Blending takes about 30 seconds. Straining takes about 30 seconds.