Frequently Asked Questions
Our milks & upcycled foods are made from all natural ingredients that you can pronounce. We never use any additives, emulsifiers, or refined sugars in our products.
Our fresh plant-based milk and our upcycled foods have not been formally evaluated for nutritional content.
You bet! Our fresh milks & upcycled foods are made from nuts, seeds, grains, and other plant ingredients. We are totally and 100% vegan!
Yes. We do not use soy or gluten in any of our products.
The quick answer - We make each bottle fresh, and we use more of the good ingredients!
To go into a little more detail - Making plant-based milk the right way is expensive. We maintain a raw perishable product, we pay a premium to source only pesticide-free organic ingredients, and we use advanced cold-pressing technology. Unlike most of the plant-based milk out there, our product is cold-pressed and bottled in glass. Moreover, our nut milks have a significantly higher percentage of nuts than grocery store brands. To make up for this lack of real ingredients, other companies use flavor enhancers, preservatives, and additives. As an example, our almond milk contains 12% almonds. This may not seem like a lot at first, but most almond milks in the grocery store contain a mere 2-4% almonds. They use oils, sugar, and other additives to improve the flavour and texture!
At Nuthatch we are committed to making fresh products because we believe that fresh tastes better and is better for you! For this reason, we do not pasteurise our product or add any chemicals or preservatives to extend shelf life.
Our plant-based milk is fresh, which means it hasn’t undergone the harmful process of pasteurisation. Pasteurisation involves heating and consequently destroying many of the important vitamins and minerals present in the raw, unadulterated product. And just like the taste of fresh orange juice versus the boxed stuff at the store - fresh just tastes better!
Separation is completely natural and normal. When separation happens, the dense nut matter is separating from the water. This separation is due to the purity of the product – there are no chemicals or artificial ingredients added to stop this from happening. All you need to do is give the milk a quick shake, and voila! It is good to go!
Yes, it is a fresh product with no preservatives or additives. It should be stored between 33 and 41 degrees Fahrenheit for optimal shelf life.
Please return your clean and empty glass bottles for credit on your next order!
You can (we’ve tried it at home), but we cannot guarantee the shelf life of frozen product. We recommend not freezing in glass to avoid bottles breaking. Make sure to leave some room in whatever container you use. Since milk is mostly water, it expands when frozen.
We will deliver to your home during the time window you selected at checkout through our website. You must be present to receive your order or live in a building with a doorman and refrigerator where your milk can be stored until you return home.
Yes, a Nuthatch subscription does mean a recurring charge on your credit card. Subscriptions require a commitment of 4 deliveries within 8 weeks of ordering. You can cancel or change your upcoming order by emailing, texting, or logging into your account. The change will apply to your next order as long as you do so before 10pm two days prior to your delivery day.
Our almond flour is made from the pulp of the almond after making almond milk, which makes all the difference. We dehydrate the remaining nut pulp so it can be milled and hand-sifted into flour. And because we use organic blanched almonds, the result is a beautiful, white-colored almond flour.
Blanched almonds are simply almonds with no skin! Other almond flours are usually made with the bitter skins - but ours aren’t. This results in an almond flour that is naturally sweetener and finer than regular almond flour.
Yes to both! There is no gluten in almond flour and it’s 100% vegan.
Sure is! Anything you would use regular flour for, you can use almond flour as a replacement at a 1:1 ratio. However, more binder (like eggs or oil) is typically needed when using substituting gluten free flours for traditional wheat flour.
‘Lots of stuff. Here are some suggestions:
- All kinds of breads - pumpkin, banana, zucchini, etc.
Because almonds are high in natural fat content, almond flour tends to make baked goodies moist and tender. So it’s great for cakes!
Almond flour even goes beyond baking. It can be used for breading for any meat, eggplant, zucchini, tofu, etc.
About 1 year.
TIP - If you store your almond flour in the freezer, you can prolong its shelf life up to a year after its best-by date.
The natural high fat and oil content in almonds can make almond flour go rancid quickly when exposed to heat and direct sunlight. To prevent your upcycled almond flour from going bad, keep it in a dark, cool pantry the way you would with regular flour. You can also keep it in the fridge or freezer to extend the shelf life.