This recipe is so easy and so tasty. It might be one of my favorite nut milks so far. It makes a pretty mild nut flavor. Yet, is rich and creamy.
1 cup Brazil nuts, soaked for 4 hours.
3 medjool dates
1/4 teaspoon pink Himalayan sea salt
4 cups filtered water
I try to make sure that I soak the Brazil nuts close to 4 hours, but I feel overnight produces a flavor profile that is a bit off. So my suggestion would be no less than 3 and no more than 6 hours.
In a Vitamix or high speed blender, combine all ingredients and blend on high until nuts are fully ground. Then take your nut milk bag or unbleached cheesecloth and pour milk into bag that you are holding over a large mason jar or bowl. Squeeze all the milk out of the bag. You will have residual nut pulp leftover in the bag. You can save this and use as a thickener in pancakes, cupcakes, cookies, bread loaves, etc. You can substitute for wheat, I mix with a coconut flour for pancakes!