If cow’s milk is for baby cows, then mermaid mylk is for 🧜♀️
This dreamy, creamy mylk is made from 100% plant-based wholefoods, is zero waste, packed with vitamin E and selenium, and tastes heavenly.
I do love adding nut milk to smoothies or smoothie bowls, fruit and granola, or superfood lattes. However, I always feel guilty buying it as it seems like such a waste for all that packaging for a mere litre of nut milk. Most store-bought varieties also contain preservatives, anti-caking agents or other ingredients not recognisable as food.
Making your own nut mylk not only means that you can ditch the plastic and preservatives, it also means you can have so much fun creating a mylk blend perfectly suited to your tastes! I decided to use almonds and brazil nuts in my recipe for a range of nutrients. For example, almonds are particularly high in vitamin E and brazil nuts are an excellent source of selenium (just one brazil nut per day provides you with your recommended intake). I recommend soaking your nuts overnight in filtered water to activate their nutrients by breaking down phytates and thus increasing nutrient absorption.
You can then experiment with flavouring your nut mylk. For this recipe, I added one medjool date for sweetness, some natural vanilla because I love the flavour, and some blue spirulina to make it magical.
And no need to fret about wasting the nut pulp after you’ve strained the mylk, save it and add it to bliss balls, cookies or anything else you can think of!
- 1 cup organic almonds
- 5 brazil nuts
- 900 mL of filtered water
- 1 medjool date, pitted
- 1 tsp natural vanilla extract
- 1 tsp blue spirulina
- Soak the almonds and brazil nuts in water overnight.
- Strain and rinse nuts, then add to a blender with the filtered water, medjool date, natural vanilla extract and blue spirulina 💙
- Blend on high, then use a nut mylk bag to strain and pour into a #zerowaste glass bottle.
- Store in the fridge for up to five days.