How to Make Your Own Rich, Creamy, Vegan Vanilla Bean Date Brazil Nut Milk

Looking for a smooth, rich, creamy easy to make nondairy milk?

Brazil Nut Milk is one of my favorite  dairy alternatives.

During the holidays, I whipped up a batch, stored it in a mason jar, popped

a bow on top and brought homemade Brazil Nut Milk to my friend’s home

as a hostess gift when she invited me to lunch.

She loved it!

I enjoy this healthy and delicious drink as is or add it to my smoothies.

It’s great to pour on top of my granola as well.

I even add it to my green or chai teas to create a delicious latte.

That’s especially yummy!

Brazil nuts not only taste great, they are super healthy.

More than just a tasty nut, Brazil nuts are a rich source of vitamins, antioxidants,

and minerals.

They are a particularly powerful source of selenium which protects our cells from

damage and can help lower the risk of certain cancers.

They also help to lower LDL cholesterol–the “bad” cholesterol.

If you haven’t tried making Brazil Nut Milk in your kitchen, here is your chance.

Try this quick and easy recipe.

Vanilla Bean Date Brazil Nut Milk

Makes 3 Cups

Ingredients

1 cup organic Brazil nuts -soaked overnight
1 organic vanilla bean-soaked overnight or 1 tsp organic vanilla extract
4 pitted organic dates
1 pinch sea salt
1 pinch of nutmeg
1 pinch of cinnamon
4 cups filtered water

Equipment:
Nut milk bag or cheesecloth
High-speed blender

Directions

*Soak your Brazil nuts and vanilla bean in a large bowl of water for at least 8 hours.

After soaking for 8 hours,  discard the soaking water.

Rinse the Brazil nuts and vanilla bean well.

*Blend dates, vanilla bean, spices, sea salt, Brazil nuts  and water in a high-speed blender.

I use a Vita-Mix.

Pour the nut milk and strain through a cheesecloth or nut milk bag, and into the container.

You may have to squeeze the bag to squeeze out the milk.

*Another method is to place a double layer of cheesecloth or nut milk bag over the mouth of a

large mason jar or another large container into which you can strain the liquid.

Hold the cheesecloth or nut milk bag in place with a rubber band by slipping the rubber band

over the cloth, and around the mouth of the container.

Then pour the nut milk through the cheesecloth or nut milk bag, and into the container.

If you follow this method you may need to work in batches and allow the milk to strain for 1-2 hours.

Compost the pulp or save it for another use.

Now pour yourself a glass of this rich, delicious drink with just a hint of spice–and enjoy!

Or chill it before drinking–it’s your choice.

Store the balance of your nut milk in a closed glass jar in the refrigerator for 2-3 days.

Remember how I made fresh nut milk, put it in a mason jar, popped a bow on top, put

it in a gift bag and brought homemade Brazil Nut Milk to my friend’s home as a hostess gift

and she loved it?

Well, now she is making Brazil Nut Milk regularly, too.

She considered this delicious jar of goodness the best hostess gift she received.

And I’m glad she did.

Have you made Brazil Nut Milk yet?

What ingredients do you add to your version?

Share your experiences, thoughts and comments with us.

“Shared at Real Food Fridays”

“Shared at Natural Family Friday”

“Shared at Gluten Free Fridays”

“Shared at Healthy Vegan Friday”