Once a staple of the granola set, nut milks (or mylks as they’re commonly referred to as) have gone main stream. Nutrient-dense powerhouses, loaded with good fats, calcium, magnesium, selenium and other essential nutrients, nut mylks offer a healthy alternative to dairy, even for those without intolerance issues. With so many brands on the market, it’s hard to navigate which mylks are right for you. We dig into the different types the benefits of each and how to make your own.
Ever-popular almond is the most ubiquitous of the nut mylks. High in protein, low in calories and sugar and with a medium consistency, almond mylk is a perfect replacement for dairy in coffee or your morning smoothie. However, almonds are water hogs; one almond requires more than a gallon of water. Plus, the water required to turn that one almond into mylk. Add to that, most almonds are grown in California, which is suffering from water shortages. To reduce the water usage, make your own or try out another type of nut mylk.
Pistachios are a dense package of healthy fats, vitamin A and B. Unlike other nuts, pistachio does not need to be soaked before turning it into mylk. Rich, creamy and light green, pistachio mylk is also naturally slightly sweet. This makes it great for sweet treats, but not the best for savory dishes or soups.
The fattest of all the nut mylks, macadamia is high in cholesterol lowering good fats, essential fatty acids, vitamin B-complex, and lycopene, which has been credited for smoother skin and reversing sun damage. All of the fat in macadamia makes it the creamiest of the nut mylks, perfect for a latte or dairy-free dessert.
Another soak-less variation, hemp mylk is both cost-effective and environmentally responsible. As a seed (not a nut), hemp requires the least amount of water to grow and harvest, and has a greater yield of mylk than nuts. Lighter and thinner than macadamia or pistachio, hemp is a way to add extra protein and calcium to your morning smoothie.
How to make your own nut mylk.
We love the Soyabella nut mylk maker for creamy nut milks (plus it doubles as a soymilk maker and bean soaker). Soak your nuts over night. We like to combine different nuts to get the creamiest mylk. Add the soaked nuts to the machine with water and/or sweetener like honey or agave. Enjoy fresh nut mylk in less than five minutes! If you don’t have a nut mylk maker, you can blend your soaked nuts in a high-speed blender and then strain the mixture through a nut bag or cheese cloth to filter out the meat. If you are feeling extra efficient, you can use the remaining solids as almond flour. Dry on a baking sheet in an oven set on low.
Do you have a favorite non-dairy milk alternative? Have you tried making your own nut mylk before? Let us know in the comments below.
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