Nut butter mylk


As some of you know I love using canned full fat coconut milk which I then dilute as I need. It tastes 100x better than the stuff that comes in a carton and there is only 2 ingredients: coconut + water. There is also no plastic wasted. Those cartons are made of paper covered in plastic film, aluminum, more plastic film and have plastic lids. What a waste! Last year I did more research on this type of packaging any how they can claim it to be recyclable. Well it turns out that Toronto recycling would send it (all the way!!!) to China where they would remove just the aluminum layer to be recycled and dispose of the rest. At this point it makes more sense to send that item to the landfill than to send it to the other side of the world to be barely recycled.

I also don't really have the patience to make and strain nut mylk the traditional way (surprising I know, I'm always making long term recipes but this is one I need often and can't be bothered to do constantly). I’ll drop some coconut cream in my tea like a creamer. Other times I will pour hot water over 1 to 2 tablespoons of coconut cream and whisk it to make a delicious froth. I also pour my tea (and/or powders) into the blender with hot water and coconut cream and it comes out velvety smooth with a fine froth.


The other day I ran out of coconut cream and I was in the middle of making iced herbal coffees. The stores were closed so I had to make do with what I had on hand: homemade nut butter! I took a scoop of nut butter and threw it in the blender with water and it came out as the frothiest milk I had ever seen. I am still in complete awe of how perfectly it froths. 

So I want to share this because it’s SUPER convenient to have a large jar of home made nut butter in the fridge which you make nut milk with when you need it. Bonus is that you can buy it all in bulk so absolutely nothing goes to waste here. 

what you'll need...

1 cup raw almonds
1 cup macadamia nuts
2 cups shredded coconut
4-5 pitted dates (optional)
1/4 tsp pink salt (optional)

Yes macadamia nuts are pricey but I honestly think this is what gives the mylk such a perfect froth, they're quite fatty. (They also taste incredible in a vegan parmesan, give a melt-in-your-mouth feel).

Pulse, scrape and blend for a while until it becomes smooth and creamy with breaks in between to give your blender or food processor motor a break.  Pour mixture into a jar and and keep in the fridge. When I want a nut mylk I will take 1-2tbsp of butter and put it in the blender with 1 cup water. Blend until smooth and strain through small mesh sieve or through a metal tea strainer. You can also batch make and keep in the fridge. For example you can use 3-4tbsp of nut butter to 2-3 cups of water, adjust to your preference as you may like it thicker or thinner.

So there you have it, package free, delicious and maybe more importantly convenient nut mylk!