Vanilla Brazil Nut Milk

(from chanale’s recipe box)

Very rich! I thought it would taste best iced, but that made the coconut butter clump up – room temperature next time.

I made it with 1/3 c. raw agave nectar because I didn’t have stevia, and I don’t have lecithin, and it turned out fine. Also, if you don’t have cheesecloth, a fine mesh strainer will do.

Source: Raw Food/Real World (52)

Cook time: 10 minutes
Serves 3 people

Categories: Brazil nuts, drinks, nut milk, nuts, raw, vegan, vegetarian

Ingredients

  • 1 c. Brazil nuts (raw), soaked 2 h. or more
  • 4 c. spring (or filtered) water
  • 1/4 c. agave nectar (or raw honey)
  • 2 Tbsp. coconut butter
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. lecithin (opt.)
  • 2 packets stevia
  • pinch of sea salt

Directions

  1. In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about 2 minutes, to make sure the nuts are thoroughly blended.

  2. Strain the milk through a nut milk bag or multiple layers of cheesecloth twice for smoothness.

  3. Rinse the blender cup and place the milk back in it with the remaining ingredients.

  4. Blend to combine thoroughly and taste for sweetness.

  5. VARIATION – FOR CHOCOLATE MILK, add 3 heaping Tbsp. organic cocoa powder or carob powder, plus an additional packet of stevia or tablespoon of agave, to the blender along with the strained milk and other ingedients.

  6. VARIATION – FOR STRAWBERRY MILK, add about 1 pint of washed and stemmed strawberries, plus an additional packet of stevia or tablespoon of agave, to the blender along with the strained milk and the other ingredients above.

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