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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.