Nut Mylks are much better for the body than dairy or soy mylk. Homemade nut mylk is also much better for the body than store bought almond, rice or other type of nondairy mylk because those mylks contain unhealthy additives and wayyyy too much sugar.
24 ounces coconut mylk
1 cup almonds, cashews or 1 coconut – white meat extracted.
1 mason jar
1 nut bag or cheese cloth
For 12 hours, soak almonds/cashews in water, in a mason jar filled to the brim.
Throw off water and place almonds/cashews into a blender.
Or extract coconut white meat and place in blender. To extract coconut meat easy, crack shell and allow to bake in oven for no more than 3-5 minutes. Use a knife to push out meat.
¾ fill blender with warm water, blend well. Ideally aim for four cups of water if you want the milk to be very concentrated. If you want the mylk to just add to recipes 24 ounces or a large mason jar full should work
Pour some mixture into nut bag and squeeze out mylk into a bowl, repeat this til blender is empty.
Strain the nut mylk a second time to remove any remaining nut pulp.
You can sweeten the mylk with powdered nutmeg, coconut sugar, or agave.
Store in a mason or other glass jar and consume within a few days.
Add to smoothies or to make cereal.
Make your own nut bag with a light white cotton fabric, cut two pieces into a square, sew up three sides and voila!