For The Greater Goods (sm)

Organic Nut Butter; A DIY Homemade Nut Milk Trick

As a vegan who’s picky about the ingredients in the foods I eat, finding a milk alternative wasn’t easy.  organic-nut-butterMost commercial nut beverages contain added ingredients to stabilize the liquid.  I also found that I’d open up a carton of nut milk and it would go bad in my fridge before I used it all.   I decided to explore making my own so that I could control the ingredients and make just what I’d need without wasting anything. The easiest way I found is to make nut milk out of organic nut butter.  It’s so simple you’ll never buy packaged nut milks again.

How To Make Nut Milk From Organic Nut Butter

The basic recipe is 1 tablespoon of organic nut butter to 1 cup of water.  You’ll need a blender, but it doesn’t have to be a high powered one, a regular blender will do.  Just whizz the nut butter and water together until it is milky and smooth.  Use more water if you like a thinner consistency, less water if you want a thicker consistency.  A thicker nut milk makes a great creamer substitute.

Making your own nut milk out of organic nut butter allows you to make only what you need so that you’re not wasting any.  The most common nut butter used to do this would be almond butter but experiment with other nut butters like cashew butter, walnut butter, peanut butter and pecan butter.

Keeping organic nut butter on hand is a great way to make sure you’ll always have nut milk available for recipes.  Cashew butter, when made into milk, is the best cream substitute I’ve found.  One of my favorite recipes to make is a creamed spinach recipe using cashew milk instead of cream.  It is so rich and delicious, my 11 year old step-son was even asking for more.

How to make vegan creamed spinach using nut milk:

Ingredients:

  • 1 lb fresh spinach, chopped
  • 1 c cashew milk
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • pinch of salt

Steam sauté the spinach until wilted and drain to remove the water. Add cashew milk and spices to the pan and stir constantly until the mixture thickens, 2-3 minutes. Serve hot.

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