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Nut Milk

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almond-milkIt has been interesting to watch the craze out in the market regarding milk substitutes.  Even quick stores are carrying nut, rice, and soy milks.  They are pasteurized of course but none the less everyone is becoming more aware of milk intolerance.  Making your own nut milks, well shoot, there just isn’t anything out on the market that comes close in flavor.  The beauty in making your own is that you can control the sweetness (if even desired) or the consistency.  For instance my husband likes his nut milk a take creamier than milk, almost like a 1/2 & 1/2 consistency.  We like to slightly sweeten ours as well but you don’t have to.

A friend of ours is spending the next few days with us who is gluten intolerant.  So this morning I offered him a bowl of gluten-free cereal with some fresh made nut milk.  He immediately said yes but as I was gathering up the dishes, etc, he politely asked if we had regular milk.  My husband said yes but asked if he would like to try a swig of the nut milk just to try it.  He agreed and said, “Oh man, I will have that!”

When you make your nut milks, remember to never throw away the pulp.  The pulp is wonderful for making raw crackers.

Standard milk nut recipe:almond-milk300


  • 1 cup raw nuts (your choice) soaked overnight
  • 1 1/2 cups of water (up to 6 cups, depending on the consistency that you desire)
  • 1-6 medjool dates, pitted (quantity depends on how sweet you like your milk)
  • 1 tsp vanilla


  1. After the soaking process is done, drain and rinse the nuts well.
  2. Add nuts and water in a high-speed blender. Blend well.
  3. Pour mixture through a nut bag to strain it.
  4. Put mixture back into the blender and add the dates and vanilla. Blend well.
  5. Store in a glass jar in the fridge for 4-7 days.
  6. This is wonderful to use in cereals, shakes, smoothies…all sorts of things!

NUT PULP – Keep the pulp left over!!! This is amazing stuff to make crackers, croutons, and breads out of!  If you can’t use it right away (stays good for about 3 days in the fridge) measure and freeze until it’s needed.  Read more about Almond Pulp and Almond Flour.


  • Try add a couple of tablespoons of carob or cacao powder to make a tasty chocolate nut milk.
  • Add a pint of strawberries to make delicious strawberry milk.
  • Add a couple of vanilla beans to really amp up the vanilla flavor!
  • Add a banana or two to make a creamy banana milk. Or add a banana to the chocolate milk to make a yummy chocolate banana like shake.
  • Use less water if you want a creamier milk or add more water if you want to thin it out.

Get creative!

Brazil Nut Milk

Brazil nuts are a great source of selenium. They have about 2500 times the amount of selenium than any other nut.  Selenium is a powerful antioxidant that helps protect against disease. Selenium also slows down the aging process and boosts the immune system!

Pecan Milk

Pecans are a good source of fiber and contain iron, calcium, vitamins A, B, and C, potassium, and phosphorous.

Macadamia Milk

Macadamia nuts are high in fiber, taste great, and have no cholesterol. They also have a very high proportion of monounsaturated fats (which are the good fats!).

Milk comparisons per 240 ml serving

  • Almond milk has 60 calories and has 2.5 grams of fat.
  • 2% milk  has 121 calories and has 4.4 grams of fat.
  • Rice milk has 120 calories and has 2 grams of fat
  • Plain soy-milk has 100 calories and has 4 grams of fat.


















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82 thoughts on “Nut Milk

  1. Jafdeh says:

    I followed the link for coconut milk from your Lemon Vanilla Frosting recipe, but I don’t see it here. I would love to try it! You have a wonderful website.

    • amie-sue says:

      Good afternoon Jafdeh,

      I went and fixed the broken link. Technology?! :) It should work just fine now. If you run into any more snags just let me know. I appreciate you letting me know. Have a blessed day, amie sue

  2. Rikke says:


    also followed the coconut link – and still got this page even though you did tell someone in a post above that it is fixed ;-)

    Juicy hugs

    • amie-sue says:

      Hmm, are you referring to the post below? I went to the Lemon Frosting recipe page and clicked on the link for coconut milk and it took me to the coconut milk page, not the nut milk. What am I missing here? :)

  3. Chris says:

    How much of the almond do you really use? I wonder how to determinethe nutritional content of homemade nut milk as opposed to Almond Breeze.

    • amie-sue says:

      Morning Chris,
      That is a great question. I have looked myself but the truth is that you won’t get a clear answer because there are to many variables. How dry to squeeze your nut pulp verses someone else? How thick to like you milk? You control all those factors.

  4. T. Jones says:

    I really like your mention on consistency here. In making my nut-milks, that’s what I found the most daunting. In following previous examples of other “milk makers” they said use 1 cup almonds to three cups of water. Another one said use 1/2 cups of almonds to 5 cups of water (yikes!!!).

    The consistency that works for me and my husband is close to yours: 1 cup of almonds to 2 cups of water ( I know you use 1 1/2 cups). He likes the sweetened vanilla milk as opposed to the straight plain.

    Additionally, I used to throw away the pulp until I knew better.

    • amie-sue says:

      Hello T,
      I too have found a vast array of ratios of nuts to water when it comes to making nut milks. It just all depends on the likes of others. I prefer my nut milks to be more on the creamy side. I am also like you husband, I prefer mine sweetened a bit. :)

      Thank you for stopping by. Have a great evening. :)

  5. LAURA says:





    • amie-sue says:

      Welcome Laura and thank you :) I am quite passionate about healthy eating and this is a wonderful outlet for me. :) Regarding your question as if I freeze my nut milks. Not on a regular basis. I have a few times and it works just fine but as a habit, it’s best to consume fresh. Have a wonderful day! amie sue

  6. lana says:

    do you have a recipe on how to make rice milk?

    • amie-sue says:

      No I don’t lana..sorry

    • rosi says:

      i make rice milk all the time, and it’s just as simple as making almond milk. in the evening i put half a cup whole rice to soak in 4 cups water (if you want it cremier you put more rice). in the morning i put it in the mixer, drain and drink (you can add dates or palm sugar or stevia). if i’m not in a 100% raw fase, i use the “rice pulp” to make burgers: adding some chopped veggies and just a little bit of buckweat flour or chickpeas flour.
      hope you enjoy

      • amie-sue says:

        Hi rosi,

        I haven’t made rice milk before, thank you for putting that out there for others who might be interested. :) Merry Christmas! amie sue

  7. Gina Thomas says:

    Hi Amie Sue,
    I just made a gallon of almond nut milk. First batch with 6 dates, and made the second batch without the dates but added a dash of pink salt.
    We LOVE the taste of fresh nut milk! I don’t know why I haven’t tried this earlier.
    When you use the nut pulp in your baking recipes, do you dehydrate them first or do you use the wet pulp?

    Oh by the way, i pulled out the maple pumpkin kale chips from the dehydrator this morning, and it is delicious! I bagged them in vacummed sealed ziploc bag so that i can mail them to my mother-in-law tomorrow :-)

    • amie-sue says:

      Well you have been busy Gina :) As far as the nut pulp goes… I use it wet and dehydrated, just depends on the recipe and what I have to deal with. If I have the time, I will dehydrate it, throw it in the food processor to make a finer flour then store it in a jar in the freezer. If I don’t have time to dehydrate right away, I measure it out and put it in a Ziplock bag, write the measurement and date on the bag and throw it in the freezer.

      Vacum sealed the kale chips? Tell me more! I would love to mail kale chips but worry about them showing up in crumbs. Have a great night, amie sue

  8. Gina Thomas says:

    Thanks for the great tips on the nut pulp usage and storage.
    I took out the kale chips from the dehydrator when it was a bit chewy so when they were vacuumed sealed, they would not get crumbly and become powder when the kale chip bag gets to it’s destination. I will tell my mother-in- law to put the kale chips in her oven a little bit if she wants crispier kale chips. I put the kale chip bag in the freezer until I am ready to send it in the mail. Luckily, she lives only 2 hrs away so she will receive it the next day I send it to her.
    It’s been a long weekend of cleaning the kitchen when all the raw snack goodies were finally done. Having a brand new dish washer helps :-)
    Have a good Monday!

    • amie-sue says:

      Thanks Gina… good tips yourself :) You will have to let me know what she thinks! You too have a great day, amie sue

  9. Connie says:

    You showed a web site to order a press (I believe it was a cheese press) to make nut milk. I looked under nut milk and can not seem to find where you put it. Your site is exceptional! Talk about motivation to try everything. Raw has never been so delicious and your pics are perfect. Better than any cookbook. Thank you so much!

  10. Robyn says:

    Just made a batch and I like it much better than the commercial stuff for adding to my tea. The commercial stuff is “slippery” and not very good for tea and coffee, just for cereal.

    I used a cheese cloth and burst it trying to squeeze the liquid out, so I am going to invest in an actual nut milk bag.

    The almond meal will be used up in the near future too :)

    Thanks again!

    • amie-sue says:

      Oh I agree Robyn, the fresh nut milk is miles better than the watery stuff in the stores. And the by-product (almond meal) is amazing for so many recipes. I so love that! Many blessings Robyn and thank you for commenting. amie sue

  11. lucie says:

    I don’t understand how to get almond pulp? I wanted to try your cranberry pupkin bread it looks so good, just not sure about the pulp.

    • amie-sue says:

      Lucie, Nut pulp is the by-product that is left over from making nut milk. As you follow the directions listed above to make nut milk… you pour the blended nut milk through a nut bag to strain it. The product left in the bag is called nut pulp. I hope that helps. amie sue

  12. Carolyn says:

    This might sound like a stupid question, lol, but do you use the water you soaked the nuts in to make the milk?

    • amie-sue says:

      Not stupid at all :) You drain the water. I added that step to the preparation instructions to avoid further confusion on this. :)

  13. Carolyn says:

    Thank you!

  14. Carolyn says:

    Actually, lol, I made nut milk the other day and I did drain the water and use fresh for the blending process but then when I put more nuts in soak tonight, I wondered if I should have used the water and hence my question. Thanks for clearing that up.

  15. CAROL CADOTTE says:

    Hi Amie Sue
    I have a question for you. When I soak the almonds to make almond milk, it says drain and rinse but do I use the liquid I soaked the almond in to make the milk in the blender ? or do I use fresh water to make the milk with in the blender ? Thank you .
    I recieved my commercial dehydrator on Saturday, I haven’t taken it out of the box yet. It has 24 racks I can’t wait to try your recipes.
    Happy and Healthy New Year to you and your family .
    Thank you for your awesome recipes. I so can’t wait to make fruit leathers . Carol :0)

    • amie-sue says:

      Hello Carol…

      After soaking any nut or seeds, always discard the soak water. So when making the nut milk, be sure to be adding fresh water. All the impurities are in that water. Wash that stuff down the drain or feed your plants with it.. that is if they don’t have nut allergies. hahaha Oh, I crack myself up. Sorry. :) A 24 rack dehydrator? I would have died and gone to heaven. What kind is it, may I ask? Many blessings! amie sue

  16. CAROL CADOTTE says:

    Sure you can ask. My husband found it for me for Christmas, I wanted the smaller one and he said “go big or go home ” and he got me the big one. It was out of stock so I didn’t get it until a few days ago .
    It was purchased at Cabelas , it is a commercial dehydrator.
    The item # is IK515819. If anyone should have this item it should be you with all the dehydrating that you do . Thank you for your help with the almond milk. I’ll be sure to let you know how it comes out. Carol :0)

    • amie-sue says:

      Oh nice. I have seen their machines but haven’t tried one, I would love to hear how it works. So, when and if you think about it, keep me posted. Your hubby gets a gold star. hehe

  17. CAROL CADOTTE says:

    Amie Sue
    I just tried punching the item # in for the dehydrator and you can’t see a picture of it , only the small one. The best thing to do is punch in commercial dehydrator in the search bar . You will then see a small dehydrator, click on it then you can click on either picture of the bog one or the small one . It was on sale when we ordered it , we got it for
    $379.00. Have a great day :0) Carol

  18. CAROL CADOTTE says:

    Hi Amie Sue
    My batch of almond milk was Fantastic. The mush/pulp was very good too. I tasted it before putting it in the freezer but it was tempting to just eat it right then and there with a spoon.
    I poured myself a glass over ice and told my son he had to taste it, that it was the best almond milk he had ever had, well he tasted it and tasted it a second time and asked “was this glass for me?” The sad part was I only made 4 cups. Thank you so much for sharing your treasures with everyone . Carol :0)

    • amie-sue says:

      Hello Carol… I can that nut milk would go quickly in a household with a child. hehe If nothing else due to demand, you will always have plenty if nut pulp. I never have enough pulp and I can’t use up the milk quick enough since it isn’t a daily thing we drink. But, thank you for sharing that, that is awesome! Have a wonderful weekend. amie sue

  19. Lorraine Marsh says:

    I’m ready to try nut milk….dehydrater, the whole nine yards, my daughter is VEGAN and has turned me on to amazing food alternatives.


    • amie-sue says:

      Awesome Lorraine… I am getting ready to make a large batch of nut milk for my girlfriend. :) She loves the stuff. Good luck! amie sue

  20. Marlys Wilson says:

    Aime: I made your almond milk yesterday and it is wonderful. I’ll never buy pre-made organic again. I used 2 cups of water, 1 tsp. of liquid vanilla, and 1 date. Oh, it is heavily rich and thick. I found myself getting up in the middle of the night just to have a bit more. Do you ever use the dry vanilla as I have tons of it right now? If you don’t use it in the almond milk what is your suggestion?

    • amie-sue says:

      Hello Marlys!

      Oh I love vanilla.. in all forms! Pure ground vanilla is much more potent than vanilla extract, I would use about half the amount of extract called for in recipes. I would use it in any recipe truthfully… just use less and taste test as you go. Yum!!

  21. Sharon says:

    Is it possible to make the almond nut milk after you have already soaked and dehydrated the almonds?

    • amie-sue says:

      Absolutely Sharon… if it were me though, since you went through all the work of soaking and dehydrating them… I would save them for other recipes and get more almonds and just soak them. But if you don’t have that option or want to use stock on hand, it is just fine. :) Have a great weekend. amie sue

  22. Pat Curtis says:

    Can you use wet almond meal flour for the almond pulp in your recipes if you don’t have the raw almonds for the milk process. Thank you Pat

    • amie-sue says:

      Hi Pat,

      There is no yes or no answer to this question. The textures are very different from nut pulp to ground wet nuts. It all depends on the recipe and what the end texture is suppose to be. In most cases, most likely, but it will make the recipe denser, etc. If you run past a specific recipe, you can ask me and I can let you know yes or no and why so that way you can learn how/why the different ingredients are being used. Have a blessed weekend, amie sue

  23. Jasmine says:

    This information is golden. Thanks Having visual images is so very helpful to me. I have a question about the lovely glass jars used to store the milk. Where can I but them. Also, can this milk be frozen?

  24. BJ Kochendorfer says:

    Hi amie sue… I just love your site..it truly “rawks”! :) I visit almost everyday and keep learning. I am newly raw, so my dehydrator will be here this week! Can’t wait…
    My question is about almond milk. I recently made some almond milk that spoiled withinn 48 hours. I soaked the almonds and then left them in the frig, covered for a day before I made the milk. Could that be the reason it soured? How long does almond milk normally last? I usually use what I make within 24 hours. Thanks BJ

    • amie-sue says:

      Good morning BJ,

      I have had this happen a few times myself. There are a few questions that I have that might touch what happened…

      1. We the almonds rancid before even using them? Did you taste them before soaking? (great habit to get into since nuts can go rancid)
      2. During the soaking period, did you have them soaking at room temp or in the fridge? If at room temp, was the temp warmer or more humid than normal.
      3. For the 24 hours that you kept them in the fridge after soaking, did you change the water a few times throughout that day? That is a good thing to do so they stay sitting in fresh water.

      Did any of these questions help? Have a wonderful day, amie sue

      • BJ Kochendorfer says:

        amie sue…Never thought about trying the almonds first, however, I keep them in the freezer. One thing I did do… I put them in the fridge, in a covered dish, without any water on them. Thanks for the hints, they helped a lot.

        • amie-sue says:

          Hi BJ…. “I put them in the fridge, in a covered dish, without any water on them.”……. Once you start the soaking process, you need to keep them in fresh water or dehydrate them right after they are done soaking. I got in the habit of taste testing nuts / seeds before adding them to a recipe when I once used rancid pine nuts in a recipe… ACK, had to throw all those amazing ingredients away, lesson learned. Have a happy day. amie sue

  25. tan says:

    hi i was wondering if these types of nut milks go really well with coffee and teas? i want to find an alternative thats not under the gmo label and thought bout making my own.

    • amie-sue says:

      You bet they do Tan. I use almond milk in my cold-pressed coffee every day. You can always make the nut milks with less water, making it more creamy which is what you might be more use to. Enjoy! amie sue

      • tan says:

        thanks! will definitely try making a batch within the next couple of days :)

        • tan says:

          Both me and my hubby love this! I have a few questions though. I’ve been using a glass jar (a recent empty coffee jar) and found that the milk tends to evaporate overnight by about a quarter, are those types of jars not suitable for storage? I opened the jar to use some and it smelled differently to when I used it the day before (only had the batch for not even 3 full days) Secondly is there something I can put in the milk to help preserve it a little longer?

          thanks :)

          • amie-sue says:

            Good evening Tan,

            Well lets see… I am wondering and thinking that it didn’t evaporate but instead after blending the almond milk, a little foam forms on top and perhaps after it settles, it appears that some evaporated. That is what I experience. Could that be the case?

            The smell…. could it be left over smell from the contents of the used jar? Does it smell “off”, like bad? Where the nuts fresh? Did you taste the nuts before soaking them to make sure they weren’t rancid? Did they soak to long in to warm of temp? So many things to look at.

            Right now, I don’t know of anything to add to preserve the nut milks. It’s a raw product after all and that is one of the issues with fresh foods.. you have to consume it quicker. I made large batches of almond milk and freeze what I know I can’t drink in 2-3 days.

            I hope some of this helped. Blessings, amie sue

            • tan says:

              Thanks Amie, yea the milk smelled off/bad and the nuts were fine. Now that I think of it, it probably was foam settling down just. I will look into freezing some when I make large batches next time :)You’re a big help :)

  26. esl says:

    HI Amie-Sue,
    I found your website the other day while I was doing a search on raw foods on the internet.
    I have to commend you on how wonderful your site is and all the amazing recipes and information/tips you offer. While I’m still trying to soak up everything and find a recipe to try, I have a silly question about that adorable milk glass jar/bottle you have up there (second photo from the top) – I love that jar and want to buy it. Do you know who sells it? I looked in your store, but it was not available. Thanks, I will appreciate your input!

    • amie-sue says:

      Good morning Esi,

      I am so happy that you found my site. :) Thank you for your kind words. I hope you gather great inspiration as your travel around it.

      Oh, I see that you appreciate jars/glasses like me. hehe That little glass is part of a set of three glasses that came in a wire stand. I had bought it several years ago from the our local grocery store, in their floral department. I know that isn’t what you want to hear. I will do some looking around to see if I can find it on-line and keep you posted if I do.

      Have a blessed and happy day… amie sue

      • esl says:

        Amie Sue,
        thank you for your kind reply!
        I was looking online, but could not find anything similar at all. I searched for old fashioned milk jugs/jars/bottles, but nothing like the cute one you have up there… I will keep looking also, and hopefully will find it. If I do, I’d be sure to let you know!

        I have a question about the probiotics you use for the cream cheese, but I will post there… :)

        Wonderful sight! I’m just gathering ingredients to make something! :)
        Thank you!


        • amie-sue says:

          Hi esl,

          Your welcome, I am just sorry that I didn’t have any better news. Do you live here in the states?

          Have a great evening, amie sue

          • esl says:

            Hi, it’s ok.
            I hope I come across it somewhere and somehow :)

            Yes, I live in NJ.


            • amie-sue says:


              When I bought it, it came with three small jars. Email me your address and I will share one with you. :) I know what it is to fall in love with a jar… so I must share. Email me (if you are interested) you address. amiesue@nouveauraw.com

              Have a blessed evening! amie sue

  27. Nancy says:

    Recently my almond milk has not lasted at all and probably was sour right away but did not take notice. First off, I never tasted the nuts. In truth, I am not sure I would know a bad nut anyway. Since I buy them from the bulk area in the store, they are not being refrigerated. Is this a big concern do you think? Also, I have also done what a couple of others have done by prolonging the soak process…..sometimes 2 days of soaking before use, although I do change the water a few times each day. After a couple of days as milk, it is tasting ‘fermented’ and not at all what I am wanting. If the milk cannot be made on time would it be better to freeze the soaked nuts rather than continue the soaking process. (Much to my dismay, I’m finding that extending the soaks for nuts and grains is not necessarily better.) lastly, do you recommend not purchasing nuts from bins as we cannot know how long they have been sitting around. Is mail order better in your opinion?
    Thanks again for all your input and got heart.

    • amie-sue says:

      Good evening Nancy… I am sorry that you are having some issues with the nuts milks. Let me see if I can get all your questions answered and make some comments. :)

      First and foremost…. always taste test any nut or seed prior to using. You will learn quickly if they are rancid and/or stale. This will effect every recipe.

      Q ~ Since I buy them from the bulk area in the store, they are not being refrigerated. Is this a big concern do you think?
      A ~ I tend not to ever buy nuts and seeds from bulk bins unless you really know the source (meaning grocer or health food store). I use to work in a grocery store in the health food department and I have witnessed some horrors. Depending on the store (and this isn’t always the case), their stock doesn’t go through rotation quick enough. Nuts are high in fats and that is why they go rancid at room temperature and in open air, if left too long.

      I don’t soak my nuts or seeds more than 8 hours, only require 2-4 hours. This can increase the risk of them going bad sooner, just like you are experiencing. When you soak them for such an extended period of time, are you doing so in the fridge?

      Q ~ lastly, do you recommend not purchasing nuts from bins as we cannot know how long they have been sitting around. Is mail order better in your opinion?
      A ~ I basically answered this up above. But regarding mail order…. that is what I do. My goal is to always purchase, raw, organic nuts / seeds so therefore, I order all of mine on-line. I have had wonderful luck with http://www.earthcircleorganics.com/default.asp and http://www.wildernessfamilynaturals.com/. I am sure there are plenty others but this is who I recommend at this point.

      I hope this helps Nancy… Blessings, amie sue

  28. Mary says:


    I’ve scrolled through the questions to see if you answer this and I haven’t found it. Please for forgive if this is a duplicate questions, as it seems pretty basic. How much do you squeeze the nut milk bag? I made some this morning and my milk is like cream and I squeezed to the point where there wasn’t much pulp. I’m wondering how many nuts I need to soak, to end up with 2 cups of pulp.

    Also, a second question…how long can you leave the soaked almonds in the fridge after soaking? Mine were in there for maybe five days and they tasted and smelled fine, but I’m on the fence about it. Hadn’t seen your note about leaving them in water and changing it. I rinsed my soaked nuts and put them in a sealed glass container with an unbleached paper napkin wrapping around them, which was damp after I put the almonds in.

    Thanks much Amie-Sue.


    • amie-sue says:

      Hello Mary,

      Lets see if I can answer your questions…

      Q ~ How much do you squeeze the nut milk bag?
      A ~ Just to hand strength. I never grunt or groan while doing it. hehe

      Q ~ I made some this morning and my milk is like cream and I squeezed to the point where there wasn’t much pulp.
      A ~ This to me, indicated that your nut milk bag has too large of holes and you are pressing the pulp through the mesh. Plus what ratio of nuts to water did you use?

      Q ~ I’m wondering how many nuts I need to soak, to end up with 2 cups of pulp.
      A ~ I don’t know right off. I don’t always make the same volume of nut milk so it all depends on the amount of almonds I use. Plus it will depend on the hand strength of squeezing the milk out of the bag. The more liquid left in the pulp, the higher the amount of pulp.

      Q ~ how long can you leave the soaked almonds in the fridge after soaking? Mine were in there for maybe five days and they tasted and smelled fine, but I’m on the fence about it. Hadn’t seen your note about leaving them in water and changing it. I rinsed my soaked nuts and put them in a sealed glass container with an unbleached paper napkin wrapping around them, which was damp after I put the almonds in.
      A ~ I am not in the habit of soaking my nuts and then keeping them in the fridge. I normally, soak, rinse and dehydrate right away. But I can say that I have keep a jar of nuts in the fridge for up to two days or so and they were fine, but I was changing the water. They only thing I can suggest at this point is to look at them… see any sign of mold… throw away. Smell them… do they smell sour? If so, throw them out. Next taste one… does it taste “off”, spoiled or just plain funky? If so… toss them.

      I hope this helped some Mary. Have a great evening. amie sue

      • Mary says:

        Thanks for the detailed answers Amie Sue! Lots of typos…sorry about that. I think you were spot on about the size of the holes with my nut milk bag. Clever lady…but we knew that already.

        I used to use the bag for seed cheese and it was perfect for letting the water seep out by hanging. When I look at your photo of the milk, it’s much whiter and thinner than what I got and I don’t see the cream effect seeping out the holes and squirting every which way.

        Decided to dump the milk and pulp I did this morning, from the 5 day old soaked nuts. It all smelled, looked and tasted ok, and I’m sorry to waste food, but I think it’s not worth the risk.

        Thanks for all your thoughtful tips. Btw, your site is just incredible!! I’ve been making raw food for almost 15 years and your level of mastery and beauty just blow me away. Truly, I’m consistently astounded by your creations. Thanks so much for sharing the love.

        • amie-sue says:

          Good evening Mary,

          What a sweet message. Thank you very much. I am quite humbled and honored to receive such a compliment from a raw food veteran. :)

          Nut milk bags can be iffy from brand to brand. And over time they wear out. As soon as I start to see large squirts come out when I am squeezing it, I know that it is time to replace it.

          Wise decision on the iffy milk. I don’t like to waste food either but there is no need to risk getting sick if you are ever in doubt.

          Well off to relax a bit before bed. Have a peaceful nights sleep and do keep in touch. amie sue

  29. Joseph says:

    Hello, it seems like in all your artisian breads breads you use almond pulp, would you recommend a substitution for that in your breads, almonds are a little expensive?


    • amie-sue says:

      I use the almond pulp because it gives the bread a great texture. You can always try other ground nuts but it will effect the texture of the bread. You will have to experiment. :) amie sue

  30. Stella says:

    Hi there, I followed your link for coconut milk from the raw rasberry coconut lemon cake and it brings me here. How do I get to the coconut milk page? Thanks

  31. Kellie says:

    Is there anything else that could be used in place of the almond pulp?

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