PSSSTTTTT!! I already did a post on how to make Raw Homemade Almond Milk back in January.
But, what about Strawberry Nut Milk though.
Spring is approaching quickly and that means it's time to take your smoothie game up a notch and to work out more because it's finally warm enough to do so. I recently set out to make a big batch of strawberry almond milk. I was inspired to make said strawberry infused milk after I dropped by Naturewell on Sunset Blvd in Silver Lake this past week. They had a bunch of different nut milks for sale and their strawberry, date, and almond milk looked especially appealing in its beautiful pink wonder. Not to mention, I picked up some local organic strawberries from the South Pasadena Farmer's Market this week because the Cali farmer's markets are going OFF with strawberries right now. East Coasters, get jealous.
When I got home, it turned out that I had no almonds, just cashews. But not so fast. I only had 1/4 cup of cashews. Certainly not enough to make a bucketload of nut milk for the week like I had envisioned.
However, I did have a few leftover cups of sprouted walnuts, so I made the brave decision to mix the two nuts together and I am so glad that I did.
This is the most complex tasting nut milk I've ever made. It's got layers of bitterness, sweetness, and almost a tang-y, sour cream taste. I love the thick, almost yogurt-like texture, which makes it hard to put to down.. I've added it to my smoothies and brought a small cup with me to drink after hot yoga.
I really hope you guys start making your own nut milks. It saves so much money and so much excess packaging, it's pretty much a no-brainer. All you need is a high-spleed blender, fresh filtered water, and of course, the nuts and flavors of your choice. So get to work!