‘Brazil Nut Milk’
Rich, creamy and an excellent source of selenium.
3 cups pure water
1 cup raw Brazil nuts, soaked (preferably 1 to 4 hours)
1/2 of one very large date, pitted
1/16 teaspoon pink crystal salt (fine grind)
Using a high-speed blender, first blend together the Brazil nuts and water until creamy. With either a tightly woven cheesecloth or a fine-mesh sieve, separate the Brazil nut pulp from the liquid and pour the milk back into the blender. Add the pitted date and salt and process until the date has been completely broken down. Separate the date fiber from the liquid and pour the Brazil nut milk into your choice of airtight container. The finished milk should be stored in the refrigerator and used within 3 to 5 days.
A few tips…
Double or triple the recipe as needed.
The Brazil nuts were measured before soaking.
In general, soaking nuts allows for greater availability of nutrients and less impact on digestion. Since Brazil nuts are fairly oily and have a very thin skin, I prefer to only soak them for a few hours (up to 4 hours). Plus, Brazil nuts will lose a bit of their bite and become relatively sweeter as they soak, which I believe deeply enhances the overall flavor of the Brazil Nut Milk.
Depending on the type of blender you have, the exact length of time needed to process the Brazil nuts will vary. When you first begin the blending process, the Brazil nuts will cause loud rattling, and as they become pulverized the rattling will lessen. It may take a bit of trial and error to gauge how smooth the pulp should be. If the Brazil nuts process for too long, the pulp will be superfine and require more time and effort to strain. However, if the Brazil nuts do not process long enough, the milk could end up watery instead of creamy. After you have made Brazil Nut Milk a few times, you will get the hang of it.
This milk is meant to be mildly sweet. In the list of ingredients, I noted 1/2 of one very large date, pitted. 1/2 of one very large date is equal to about 1/2 of one tablespoon. I chose to freely list the date to make it easier, but you can go with the 1/2 tablespoon measurement if you prefer.
If your dates are not soft and pliable, you can soak them in a small amount pure water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually somewhat soften up after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.
To ensure a silky texture that I prefer when making nut (and seed) milk, I use a tightly woven cheesecloth to separate the Brazil nut milk from the nut pulp as well as the date fiber. However, a fine-mesh sieve is also a good option.
You may notice the separation of nut fat from the water. Not to worry, that is completely normal. Just give the Brazil nut milk a gentle shake before you use it.
While it would certainly be easier to blend all of the ingredients in one go instead of through a two-step process, I prefer the latter as a plain, unseasoned nut (or seed) milk pulp is much more versatile and consistent.
The leftover Brazil nut milk pulp can be either used immediately or reserved for later. If you are not able to utilize the Brazil nut milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept inside of the refrigerator for one to two days, or it can be kept inside of the freezer and thawed when needed. For long-term storage, the leftover Brazil nut milk pulp can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept inside of the refrigerator.
Use the leftover Brazil nut milk pulp for making breads, crackers, cookies, burgers, wrap fillings, etc. Using the pulp instead of ground whole nuts lends a wonderfully light texture to your creations.