This homemade nut/seed milk will have you forget about dairy altogether! Avoiding dairy when dealing with an inflammatory condition can be hard but it doesn’t have to be with the right recipes.
Plant-based, gluten-free, vegan, anti-inflammatory
Makes 3 cups
½ cup raw nuts/seeds (almonds, walnuts, cashews, pecans, pumpkin seeds, or sesame seeds)
2 cups filtered water
¼ teaspoon vanilla extract (optional)
1. Soak nuts/seeds in filtered water for about 8 hours (optional, but recommended).
2. Dump soaking water & rinse nuts/seeds.
3. Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.
4. Strain through a small mesh sieve with 2 layers of cheesecloth or in a nut milk bag. Squeeze if necessary.
Serve & enjoy!
Tips: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days. Use the pulp (if you have any) in recipes such as baked goods, in oatmeal, or granola.
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