Learn how to make this tasty plant based milk known as Brazil nut milk - Paleo, raw, gluten free, dairy free, keto
Prep time: PT5M
Total time: PT5M
Rating
4.93 stars (14 reviews)
Keywords
dairy free milk, nut milk, vegan milk
Ingredients
1 cup of Brazil nuts
4 cups of filtered water
1 tsp of vanilla extract (or scrape of the vanilla pod)
2 medjool dates (optional)
1/4 tsp of himalayan pink salt
Categories
Extras
Cuisine
American
Steps
Soak the Brazil nuts in water for an hour (to fast track things) or overnight if you prefer.
Drain off the water the that the Brazil nuts were soaked in.
Add all of the ingredients (excluding the pink salt and vanilla) to a high speed blender and whiz for a minute or until a smooth consistency is present.
Prepare a large jug with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.
Squeeze the excess bits of milk out of the pulp that is compressed into the cheesecloth. Feel free to add the pulp to your smoothies, as not to waste anything.
Remove the cheesecloth and then stir in the vanilla along with the pink salt.
Nutitrion
Serving Size: 1 serving
Calories: 350 kcal
Carbohydrates: 18 g
Protein: 7 g
Fat: 29 g
Saturated Fat: 7 g
Sodium: 212 mg
Sugar: 11 g
Reviews
Dahn on 2024-10-12 (5 stars): Please be aware that as with Brazil Nuts you must limit your intake of the milk as well. Brazil nuts are HIGH in Selenium.
Brazil nuts are also associated with reductions in blood pressure.
Keep in mind, it always possible to have too much of a good thing; too much selenium can have toxic effects on the body, so you only need one or two nuts a day to get the benefits.
Natalia on 2024-01-26 (5 stars): Hi, how many days does the milk last in fridge?
Xinef on 2021-08-25 (5 stars): I like to make my nut milks with a different nut every time for variety, but Brazil nuts and cashews are my favorite so far. So creamy, with cashew milk tasting 'lighter' while Brazil nuts have a more distinct nutty taste, and the good oils are more prominent.
Add dates, vanilla, cinnamon, and possibly some vitamin/calcium supplements. I usually use it for cereal/muesli/oatmeal/champorado/smoothies/nicecream, or home-made milk chocolate. I usually don't strain nut milks, since I don't usually drink it 'raw', and even then I don't mind the 'crunchy' texture. Just give it a good shake, and enjoy :)
Kim Kremer on 2021-06-02 (4 stars): It's quite good, but not as creamy as I expected. (Next time I'll reduce the amount of water.)
Any ideas as to the nutrient profile of the remaining pulp? I imagine I could do the math, but I'm hopeful someone has a ready answer.
Laura Nicole on 2019-05-21 (5 stars): Thank you!
Ja'Net on 2017-11-10 (5 stars): I came across your site when doing a Google search on making Brazil nut milk. I made your recipe today, it was my first time making a nut milk. It is absolutely delicious and very easy to make. Thank you!
