It is a handy tool that helps you make fresh, living and nutritious milk from a variety of nuts and seeds. You can also use it to make juice from fresh ingredients, by blending and then straining the juice through the bag.

3 easy steps is all it takes ...

  • SOAK - soak your nuts of choice in enough water to cover them, even as they swell
  • BLEND - rinse and strain thoroughly before putting in the blender with some water then blend
  • STRAIN - strain through the Nut Milk Bag and 'milk' it with your hands

You can use most nuts/seeds including almonds (the most neutral and widely used for nut milk), brazil, pecan, walnut, pistachio, sesame, sunflower, pumpkin etc ... Make sure they are raw and unsalted.

Those with brown skins have enzyme inhibitors and require soaking for at least 6 hours (overnight is easy) and then a good rinse. The fattier nuts like macadamias and cashews don't require soaking, although it can make them a little creamier depending on what you are using them for.

Use between 2 to 6 parts water to 1 part nuts/seeds. The less water, the creamier the milk will be.

You can sweeten and flavour the milk with honey, dates, vanilla etc..., by either adding them in the blender before you strain the milk, or blending into the milk when you are making a smoothie or whatever else takes your fancy.

It is easiest to put the Nut Milk Bag over a large jug to strain the milk. A bowl is also fine, although I would recommend one with a lip for easy pouring once the milk is strained. The nut milk will keep in the fridge for up to 3 days.

You can use the milk for smoothies, soups, chia pudding, over granola, raw ice-cream or anywhere else you would normally use milk. My favourite is to blend with a mix of fresh and frozen ripe bananas and perhaps mango, strawberries, frozen raspberries, vanilla, dates and cinnamon. Your options are endless and only limited by your imagination.


SKU 13216
Brand Living Synergy

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