We’ve been all about brazil nuts in my house lately. It started with a store bought bag of trail mix and my boyfriend declaring his love for brazil nuts THEN we realized that our local food coop carries brazil nuts for a very reasonable price (you may know that they can be a little pricey). Naturally the next step in our brazil nut journey was Homemade Vegan Brazil Nut Milk!
Making nut milk at home is incredibly easy and with all the controversy about carrageenan (an additive often found in store-bought non-dairy milk) there’s no reason not to make your own! All you need is a blender and a nut milk bag. Brazil nuts make a very silky and creamy milk and I like to add a little vanilla and sweetener for extra pizazz. I used this batch to blend up some extra creamy Avocado Banana Ice Cream, splashed a little in my tea and of course warmed up a glassful for cookie-dipping purposes.
Stay tuned for my Nut Milk Pulp Macaroon recipe next time!
- 1 cup raw brazil nuts, soaked in water at least 2 hours
- 1 tbs agave or brown rice syrup
- 1 tsp vanilla extract
- 3 cups water
- Rinse and drain nuts.
- Blend all ingredients in blender until as smooth as possible. Strain through a nut milk bag into a large bowl.
- Transfer to jar or other airtight storage container and refrigerate for at least an hour before using.
- Store in refrigerator for 2-4 days.