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
2 cups almonds, cashews or 1 coconut – white meat extracted.
1 mason jar or glass bottle
1 nut mylk bag or cheese cloth
For 12 hours, soak almonds/cashews in water, in a mason jar or bowl filled to the brim.
Throw off water and place almonds/cashews into a blender. Pop off the skin of almonds first.
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 or place in hot sun if you have the time. Use a knife to push out meat. Cut into small pieces.
If you have a big blender jar combine 4 cups of water and the nuts in the blender and blend well.
If using a Nutribullet blend in two parts: 2 cups of water with half the nuts or coconut meat at a time.
Pour some mixture into nut mylk 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, cinnamon, 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, to soak oats, or add to all your quinoa and lentils when cooking or to any vegan dishes that require milk. You can also just drink it with a dash of turmeric every morning as an overall body boost and parasite killer.
Make your own nut mylk bag with a light white cotton fabric, cut two pieces into a square, sew up three sides and voila!