I’ve been a non-dairy drinker for a couple of years now (and prior to this, on and off for about a decade). For the majority of this time, I had assumed that my choices were limited to good old soy and rice milk (or “beverage” strictly speaking – there are rules about using the term “milk” to describe a non-dairy based product on the shelf).

A couple of years ago, a naturopath I was seeing prescribed that I drink Almond Milk as part of my vego regimen. She wanted me to get all sorts of enzymes that I couldn’t get from soy lattes – It was an expensive buy off the shelf – $5 – $9 for a litre, and it was heat processed so as to preserve it unrefrigerated. This shelf-sourced version was kind of brown and tacky – I was largely unimpressed with the option, and cut it loose without really giving it a second chance.

When veganism rocked around in my life, as most people do, I threw myself into research and study on different nutritional options (and largely speaking – the incredible healing power of raw food). And lo and behold: one of the big things I discovered is how important raw nut milk is in a balanced vegan diet.

Again – it has to do with all important enzymes and nutrients that are destroyed in heat processing, sterilisation and life-preserving techniques. The best way to consume this delicious wonder is… fresh and raw.

So – what are a gal’s options?

The first – and by far the most decadent is to head to an organic chocolate bar – kind of like… Coco Loco on High Street, Northcote (in Melbourne’s inner-North) and drink their rapturously divine hot chocolates made with… Cashew Milk – or as they like to spell it: Kashew Mylk. It’s not as thick as traditional Italian ho-cho, but definitely just as rich, without the queasy, mucusy (yes, I just wrote mucusy) after-effects of downing a half-litre of moo. It’s light and fresh, but totally indulgent at the same time.

But we are headed into the summer months here, aren’t we? And there aint’ nothin sweeter than chilled nut milk – it’s a fantastic mid-morning (or mid-arvo) pick-me-up beverage. If you live Sydney-way, then you can order it, fresh and ready-made from The Goodness Company (featured here, before) – they do both Almond and Brazil Nut Milk Mylk. Bless them! (I have got the biggest crush in the world on The Goodness Company.)

Alas, TGC does not deliver to Melbourne! Swoon! Faint! Keel over in disappointment! In Singapore, I noticed that hand-pressed Almond Milk was everywhere (there was even one place that wouldn’t serve soy in our coffee, but offered Almond instead…). It was made fresh before your eyes. Thank goodness for the local wonder-eatery that is Yong Green Food (they are the bedrock of vegan and raw gourmet in Melbourne) – for these guys press fresh Cashew Milk daily as if it were no big deal. (I’m still searching for other places that do it, so if you’ve got sources, please give us the heads-up)

But you want to know a secret? It is no big deal. It’s super-simple. After having drunk my own bodyweight in the divinity that is Raw Cashew Lassi at Yong Green Food recently, I decided I wanted to turn my own hand to “milking” the nut.

A quick bit of research led me to Living Synergy. Jenny – the incredible Australian holistic entrepreneur who helms Living Synergy does nut milk bags good. (Check out the rest of her site, too – for her incredible collection of aligned products and services, and comprehensive collection of information on raw vegan nutrition.)

I got in touch with her recently, and she happily agreed to donate a couple of nut bags for trial and… giveaway at Superéthique! We’re very excited to bring you a quick run-down of my fantabulously successful experience using the Living Synergy nut milk bag.

My finished product.

The instructions are simple – you soak your chosen nuts (I’ve done it twice with almond, and am yet to try cashew – I’ve heard, however that cashew is much creamier); I soaked both batches of almonds overnight – but you could definitely get away with a couple fewer hours if you needed to (full instructions are available on Jenny’s website). I would recommend using filtered/purified water for this.

[Soaking "activates" the nuts - makes them "living" - which in a nutshell (hah!) means that the soaking has induced in them a "sprouting" state - instead of remaining dormant seeds, they begin to germinate. Great for the gut - digestion and enzyme wise, and much richer and more flavourful on the palate.]

Chocolate Almond Milk: with raw cacao and agave nectar.

You then drain the excess fluid, rinse the nuts, and throw them into the blender with some more purified water. Experiment with how much, depending on how thick and rich you want your milk. Blend the nuts and water, and over a good bowl or wide-mouthed jug, strain the thick, gorgeous, sludgy pulp – and… milk the bag – yes, my dears – kind of like an udder.

You can then repeat these last two steps with the remaining pulp, until you’ve squeezed all the milky goodness out of the mixture.

Nut Milk Nutmeg Chai.

It’ll keep for up to 3 days in the fridge, but I recommend consuming it straight away, or chilled briefly for a cool, summer interlude. I worked out the cost of making a litre of this stuff myself – not too thick, but not watery, either – at about $3.80 – cheaper than soymilk and shelf-sourced Almond milk. There’s a comprehensive price breakdown here.

The bag can be reused again, and again, and again – and even put to use for growing sprouted seeds (I’ve yet to try this, but I’m really looking forward to it.)

Fittingly, our giveaway today is one of Living Synergy’s awesome Nut Milk Bags + recipe booklet. So, get your fine self on the mailing list to be in the running to win.

Santé!

- Ming-Zhu. x