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Brazil Nut Milk
You can make raw Brazil nut milk by blending raw nuts with water and sweetener. It is simple and delicious.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/2 cups
Ingredients
unsweetened Brazil nut milk:
- 1 cup raw Brazil nuts, soaked for 3 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 1/4 cup pitted dates (or 2 tablespoons pure maple syrup), plus more to taste
- 1 tablespoon sunflower lecithin (optional)
chocolate milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
cinnamon milk (sweetened milk, plus below):
- 1 teaspoon ground cinnamon, plus more to taste
strawberry milk (sweetened milk, plus below):
- 3 cups fresh strawberries, plus more to taste
Instructions
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To soak the Brazil nuts, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 3 hours. (For more information on soaking read here.)
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Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the Brazil nuts several times to remove the anti-nutrients and enzyme inhibitors.
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Throw the rinsed Brazil nuts, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy.
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Store the milk in a sealed container in the fridge. Activated Brazil nut milk (made with soaked Brazil nuts) will keep for 2 to 3 days in a very cold fridge. Un-soaked Brazil nut milk will keep for about 5 days.
Recipe Notes
Learn how to make nut milks and get the plant-based milking cheat sheet.
Photo by Trent Lanz; styling by Alicia Buszczak