- 4 ounces of nuts (soak time)
- Cashews (2-4 Hours)
- Macadamias (2-4 Hours)
- Pecans (4-6 Hours)
- Walnuts (4-6 Hours)
- Almonds (8-12 Hours)
- 4 cups of water
- 3 pitted dates
- Tsp of coconut oil
- 1/4 tsp vanilla extract
- 4 dashes of sea salt
- Bowl for soaking nuts
- Jar with lid
- Dehydrator (Optional)
- Soak in water the nuts of your choice for the workshop. Each type of nut has it’s soak time noted above.
- Once the nuts are soaked for the appropriate amount of time, drain the water and refrigerate until it’s time to utilize them.
- If you don’t have time to sprout your nuts, you can purchase your favor type of Rich Nuts and skip the first two steps.
- Take 4 ounces of sprouted nuts and mix with other ingredients in blender.
- Pour the milk through a strainer if you don’t want to keep the pulp in. The pulp can be used for making nut bread or putting in your cereal.
- Pour the milk into a jar, place a lid on it, and store it in the fridge or drink it.
- Milk will last in the fridge for 2-3 days. If milk starts to separate, give it a shake or put it back in the blender.
This recipe was provided by Rich Pauwels. Rich first discovered sprouting nuts while working long hours as a firefighter and paramedic during the California wildfires. He then co-founded Rich Nuts with his wife Samantha. They’re committed to sourcing all of their ingredients from regenerative agriculture along sustainable packaging and every person along the supply chain being treated well. Rich Nuts prides themselves on being a triple bottom line business (TBL).