Nutritional Wisdom with Carly Pollack

Nut Milk

Ingredients
1 cup raw nuts, soaked overnight
4 cups filtered water
1 tbsp grade B maple syrup
1 tsp vanilla extract
1 pinch sea salt
1/2 tsp cinnamon
1 nutmilk bag or cheese cloth

Directions
Drain and rinse the nuts under cold water. Place the nuts and water in a blender or food processor and process on high for several minutes until the nuts have been broken down. Place the nutmilk bag or cheese cloth in a bowl and empty the milk into the bag. Squeeze the milk through the bag into the bowl. Rinse the blender and pour the milk back into the blender and add the sweetener, vanilla, cinnamon and sea salt and blend for one minute. Pour into a glass mason jar and store in the fridge. What to do with the leftover pulp? You can reuse it in breads, cookies and muffins by drying it out on a baking sheet on the lowest oven setting for 6 to 7 hours with the door cracked open.

Serving
1 Batch